Chicken Kofta with Curry Sauce
Ingredients
Kofta mixture
- 4 pieces chicken fillet
- 1 large grated potato
- 4 slices chopped toast bread
- 1 small chopped onion
- 2 cloves crushed garlic
- 1 tablespoon chopped ginger
- 1 chopped green pepper
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon crushed chili
Curry mixture
- 1 tablespoon corn oil
- 1 large chopped onion
- 4 cloves crushed garlic
- 1 chopped green pepper
- 1 tablespoon crushed ginger
- 1 medium sliced sweet green pepper
- 1 medium sliced sweet red pepper
- 1/2 cup yogurt
- 1 tablespoon tomato paste
- 1 cup coconut
- 1 tablespoon curry powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Preparation
Use a meat grinder with a small-hole disc and place a deep plate underneath. Grind the chicken pieces. Add the grated potato, chopped toast bread, chopped onion, crushed garlic, chopped ginger, chopped green pepper, curry powder, salt, black pepper, paprika, and crushed chili. Mix with fingertips until well combined and shape into walnut-sized balls.
In a wide skillet, heat oil over medium heat. Add the kofta balls and fry, turning with a wide spoon, until golden brown. Transfer to a side plate.
To the same skillet, add chopped onion. Stir with a wooden spoon until light golden. Add crushed garlic, chopped green pepper, and crushed ginger. Stir until fragrant. Add sliced sweet green and red peppers. Stir for 1 to 2 minutes. Add yogurt, tomato paste, coconut, curry powder, black pepper, and salt. Stir for several minutes until the curry sauce forms and starts to boil.
Return the kofta balls to the skillet. Cover and cook for 10 to 15 minutes until fully cooked.
