Super soft, melt-in-your-mouth kofta curry.
Serves 4 people.
Ingredients
2 small red onions, finely chopped
4 green cardamom pods
1 bay leaf
1 cinnamon stick
1 tsp cumin seeds
5 garlic cloves, grated
1 thumb-sized piece of ginger, grated
200g passata
chilli powder
roasted punjab masala
salt
350g skinless and boneless chicken things, minced
handful of fresh coriander, roughly chopped
sunflower/vegetable/rapeseed oil
Method
– Add 4-6 tbsp of oil to a large hot pan. Once the oil is hot, add the green cardamom pods, bay leaf, cinnamon stick and cumin seeds. Let them sizzle.
– Add the red onion. Stir through and cook on medium heat for 10-15 minutes until golden.
– Add half the ginger and garlic, and cook for 2 minutes.
– Add the passata. Cover and cook on low to medium hot heat for 10 minutes.
– Add 1 tsp chilli powder, 1 tbsp roasted punjab masala, 1 tsp salt, and 300ml water. Stir through, cover, and cook for 10 minutes.
– In a large bowl, add the minced chicken, ½ tsp salt, ½ tsp chilli powder, ½ tsp roasted punjab masala, the rest of the ginger and garlic, and fresh coriander.
– Coat your hands in oil. Take a lime-sized portion of chicken and roll into a ball. Place it on a plate and repeat the process with the rest of the chicken.
– Add 200ml water to the onions and bring to a boil.
– Add the chicken koftas. Make sure they are thoroughly covered in the sauce. Cover and cook on low heat for 10-15 minutes.
Serve and garnish with some finely chopped coriander and a drizzle of double cream. I like to serve mine with steaming basmati rice!