Chicken Kofta Curry is a traditional Indian dish that is decadent and rich. Kofta in ‘Persian’ means to grind and so ground meat turned into meatballs are what are called Koftas. There are lots of other things added to the meat – aromatic spices, herbs as well as nuts like crushed pistachios or almonds.
Koftas can be made from any meat – lamb, beef or chicken however the preparation will vary a little depending upon the meat used. Koftas can be made with vegetables too.
The curry base is also extremely flavorful and decadent. Usually, there are some dairy and / nuts in the curry as well. Today I wanted to share the recipe of Chicken Kofta Curry, which is my AIP version of this traditional favorite. This curry is so flavorful and goes fabulously well with cassava roti/tortillas or with just cauliflower rice!
This recipe was created by Indira Pulliadath (from Cook2nourish.com) for A Squirrel in the Kitchen.
AIP Chicken Kofta Curry
Ingredients
For the koftas (meatballs):
- 1 pound ground chicken (thawed if previously frozen)
- 1½ tablespoons minced or grated fresh ginger root
- 1½ tablespoons minced garlic (about 4 cloves)
- ¼ cup finely chopped fresh cilantro
- ¾ teaspoon sea salt
- 1 teaspoon turmeric
- 1 tablespoon olive oil (plus some extra)
For the curry base:
- 1 tablespoon olive oil
- 1 (2-inch) cinnamon stick
- 1 bay leaf
- 1 medium red onion, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ cup unsweetened pumpkin puree (from a can)
- ¼ cup full-fat coconut milk
- 1½ cups water
- ½ teaspoon coconut sugar (optional)
Instructions
To make the koftas (meatballs):
- In a large mixing bowl, add all the ingredients listed under ‘For the koftas(meatballs)’ and using your hands mix thoroughly. Add extra oil on your palms and divide the mixture and form 16 meatballs. Keep these aside covered for a few mins until the curry base is ready.
To make the curry base:
- Heat a large cooking pot /pan with a wide base. Add the oil and then lower the heat to low and add the bay leaf and the cinnamon stick. Wait for 30 secs.
- Then add the chopped onions, salt, turmeric, and cinnamon. Stir to mix and then let it cook for about 1 min.
- Then stir again and cover and cook for about 5 mins on low heat until the onions are softened.
- Open the lid and add the pumpkin puree, coconut milk, and the water. Stir to mix. (Sauce will be a bit watery and that’s ok).
- Let the sauce come to a slow boil (it will take 3-4 mins).
- Add the coconut sugar (if adding) and stir to mix.
- Then drop the meatballs one by one carefully into the curry. Continue to cook over low heat for 5 mins uncovered. (The meatballs should be half-covered in gravy)
- Then using a big wooden spoon or a wooden spatula, slowly flip the meatballs to let them cook on the other side.
- Continue to cook uncovered for another 3-4 mins until the meatballs are all cooked all the way through. Turn heat off.
- Serve Chicken Kofta curry with cooked cauliflower rice or cassava rotis/tortillas.
Wow, I’m really stoked to make this!
This is soo good! Very simple to make, but so much flavour. I made my own pumpkin purée and coconut milk and was still delicious. Thank you!
Can we substitute butternut squash for pumpkin (don’t have pumpkin)
Yes!
Wonderful recipe! I’m so glad that I can still experience Indian food, even on AIP. I served it to my 87-year-old who has never had Indian food before and she enjoyed it.