Chicken kofta curry {chicken meatballs curry }

Ingredients

• 454 gminced chicken
• 16 g (2 tablespoons)wheat flour, or rice flour for a gluten-free version
• 1.3 cm (½ inch)ginger
• 3 clovesgarlic
• 1 smallgreen chilli
• 1 handfulfresh coriander
• ⅛ teaspoonturmeric
• 1 teaspoonred chilli powder
• 5 ml (1 teaspoon)oil
• to tastesalt
• 1 medium, thinly slicedonion
• 14 g (2 tablespoons)grated coconut
• 0.6 cm (¼ inch)ginger
• 3 clovesgarlic
• 3, puréedtomatoes
• 1 tablespoonred chilli powder
• 1 teaspoongaram masala
• ⅛ teaspoonturmeric
• 15 ml (1 tablespoon)oil
• to tastesalt
• to garnishfresh coriander

Instructions

1. 1

   Toast and brown

   Toast the grated coconut in a heavy-based pan over a medium-low heat for 2 minutes, then set it aside. Add the oil to the same pan and cook the thinly sliced onion over a medium-low heat for about 20 minutes, until golden.

2. 2

   Shape the koftas

   As the onions cook, blend the ginger, garlic, green chilli and a handful of coriander into a fine paste. Mix the paste with the minced chicken, turmeric, red chilli powder, flour and salt to taste. Oil your palms and shape the mixture into balls about the size of small limes; set aside.

3. 3

   Make the masala

   Remove the browned onions from the pan. Blend the toasted coconut, onions, ginger, garlic and coriander into a fine paste.

4. 4

   Cook the koftas

   Heat the oil in the same pan and add the masala paste and puréed tomatoes. Cook over a medium heat for 5–7 minutes. Stir in the red chilli powder, garam masala, turmeric and salt to taste, then add 180 ml (¾ cup) water and mix well. Once the gravy comes to a boil again, arrange the koftas on top, cover and cook over a low-medium heat for 10 minutes.

5. 5

   Finish the curry

   Stir gently and cook uncovered for a further 5 minutes. Garnish with chopped coriander.

6. 6

   Serve the curry

   Serve with steamed basmati rice or thin rice flour crepes.

What is chicken kofta curry?

Kofta refers to seasoned minced meat shaped into balls, a style of cooking found across parts of South Asia and beyond. In this Indian-inspired curry, chicken koftas cook gently in a spiced tomato gravy.

The toasted coconut and patiently browned onion give the sauce extra depth, while ginger, garlic and chilli flavour both the meatballs and the gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 25g protein, 9g carbs, 9g fat.

The chicken provides most of the protein, while the flour and tomatoes contribute carbohydrates. Oil and coconut account for much of the fat; serve a moderate portion with plenty of steamed vegetables alongside rice to balance the plate.

Building flavour in the gravy

Coconut: Toast it for 2 minutes over a medium-low heat, just until fragrant. Keep it moving and lift it out of the pan before it darkens.

Onion: Give the thin slices the full 20 minutes to turn golden over a medium-low heat. This slow browning adds sweetness and body to the blended masala.

Keeping the koftas tender

Fine paste: Blend the ginger, garlic, green chilli and coriander until smooth so they distribute evenly through the chicken.

Gentle handling: Mix the meatball ingredients just until combined, then shape with lightly oiled hands. The flour helps bind the mixture, but compacting it too firmly can make the koftas dense.

Cooking the meatballs in gravy

Boil first: Let the tomato and masala mixture come back to a boil before placing the koftas on top. This gives the curry a steady cooking temperature from the start.

Low and covered: Cook the koftas for 10 minutes with the lid on, then stir carefully and cook for another 5 minutes. Turn them gently so they hold their shape.

Checking the sauce

The gravy should look cohesive after the tomato mixture and masala have cooked together for 5–7 minutes. If it seems thick before the koftas go in, the recipe’s 180 ml of water loosens it for simmering.

After the final 5 minutes, check that the chicken koftas are cooked through. Avoid vigorous stirring, which can break them apart.

What to serve alongside

Basmati rice: Steamed rice catches the tomato gravy and makes this a straightforward main meal.

Rice flour crepes: Thin crepes offer another suggested accompaniment and are useful for scooping up the sauce. Finish either serving with chopped coriander.

Recipe notes & tips

• Use a heavy-based pan to help the onion brown evenly without scorching.
• Keep the coconut over a medium-low heat and take it out as soon as it smells toasted.
• Oil your hands before shaping the koftas to reduce sticking.
• Let the tomato and masala mixture return to a boil before adding the meatballs.
• Stir gently after the covered cooking time so the koftas remain intact.
• Prepare the rice or crepes while the curry simmers.

Variations

• Milder curry: Reduce the red chilli powder to suit your preferred heat.
• Gluten-free option: Use rice flour instead of wheat flour in the koftas.
• More coconut: Add a little extra grated coconut to the masala for a fuller flavour.
• Extra coriander: Finish with a generous scattering of chopped fresh coriander.
• Rice accompaniment: Serve with steamed basmati rice as suggested.

Common mistakes to avoid

• Rushing the onions: They will lack the recipe’s golden, sweet depth; cook them for about 20 minutes over medium-low heat.
• Scorching the coconut: It can taste bitter; toast it gently for 2 minutes and set it aside.
• Making dense koftas: Overworking or packing the chicken mixture tightly can make them firm; mix and shape gently.
• Adding koftas too soon: Wait until the gravy boils again before arranging them in the pan.
• Stirring roughly: The meatballs can break apart; turn them with a gentle hand.
• Skipping the final cooking time: Cook for the full 10 minutes covered and 5 minutes after stirring gently.

How to store

Refrigerate leftover curry in a covered container and eat within 3 days. Reheat gently in a covered pan until steaming hot throughout, adding a splash of water if the gravy has thickened.

Frequently asked questions