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    Chetna Makan's chicken kofta curry

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    Chetna Makan's chicken kofta curry

    • Preparation time: 20 minutes
    • Cooking time: 55 minutes

    Serves: 4


    3 tbsp rapeseed oil
    2 onions, roughly chopped
    2.5cm piece ginger, peeled and roughly chopped
    2 cloves garlic, roughly chopped
    1 red chilli, roughly chopped
    4 tomatoes, roughly chopped
    2 tbsp tomato purée
    2 tbsp butter
    1 cinnamon stick
    4 cardamom pods
    1 tsp garam masala
    1 tsp chilli powder
    1 tsp ground turmeric
    1 tsp salt, or to taste
    1 tsp sugar
    4 tbsp double cream
    Handful fresh coriander, finely chopped

    For the koftas
    500g Essential Chicken Mince, or use turkey mince
    1 onion, finely chopped
    2 cloves garlic, finely chopped
    2.5cm piece ginger, peeled and finely chopped
    ½ tsp chilli powder
    ½ tsp ground turmeric
    ½ tsp garam masala
    4 tbsp Cooks’ Ingredients Soft White Breadcrumbs, plus a little more if needed
    1 British Blacktail Medium Egg


    1 Start by preparing the curry. Heat 2 tbsp oil in a frying pan over a medium heat, add the onions and cook for 5 minutes until softened and lightly golden. Now add the ginger, garlic and chilli and cook for 2 minutes until fragrant. Next add the tomatoes and tomato purée and cook on medium heat, stirring regularly, for 10 minutes until the vegetables are soft. Transfer the mix to a blender and blitz until smooth. Boil the kettle. Don’t clean the pan.

    2 Heat the butter and remaining 1 tbsp oil in the same pan and add the cinnamon stick and cardamom. Now add the blended tomato mixture and 200ml just-boiled water. Cover and cook on low heat for 20 minutes, until a little thicker.

    3 Meanwhile, prepare the koftas. Put all the kofta ingredients into a large bowl with ½ tsp salt and use your hands to mix well. If it seems a little too wet for shaping, work in 1 tbsp more breadcrumbs. Shape the mixture into about 20 equal-sized balls and set aside on a plate.

    4 To the curry sauce, add in all the ground spices, salt, sugar, cream and another 100ml boiling water and bring it to a boil. Place the koftas gently into the curry. Cover and cook over a low heat for 10 minutes, then carefully turn the koftas over. Cover and cook for another 10 minutes until the koftas are cooked through, the juices run clear and there is no pink meat. Scatter with the coriander and serve with some rice or naan.  

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