Chicken Kofta Curry

The chicken makes a nice change from the usual lamb mince used to make koftas.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  teaspoons ground coriander
• 3  teaspoons ground cumin
• 1  teaspoon ground cinnamon
• 1  kg ground chicken
• 2  tablespoons  minced garlic
• 2  tablespoons  grated fresh ginger
• 1⁄2 teaspoon turmeric
• 1  teaspoon chili powder (or to taste)
• 4  tablespoons flour
• 1  egg
• 1  teaspoon salt
• 4  tablespoons  oil
• 2  onions, chopped
• 10  fresh curry leaves
• 1 (400 g) can canned tomatoes, chopped
• 1 (400 ml) can coconut milk

Directions

1. Mix the first 3 spices together in a small bowl; set aside.
2. Place the chicken, one tablespoon each of the garlic and ginger; the turmeric, chilli powder, flour, egg, salt and half the mix you set aside in a large bowl and mix well.
3. Form into golf ball sized balls.
4. Heat half the oil in a pan and brown the balls; drain and set aside.
5. Heat the remaining oil and cook the onions for 5 minutes. Add the curry leaves and remaining mix of ground spices, garlic and ginger to the pan and cook for a further 2 to 3 minutes.
6. Add the tomatoes and coconut milk; simmer for 10 minutes.
7. Season to taste with salt and pepper, add the meatballs and cook for another 15 minutes.