CLASSIC CHICKEN BALTI CURRY
Steps:
- Gather the ingredients.
- Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
- Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
- Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
- Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
- Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
- Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
- Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.
Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Cholesterol 51 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1 g, Sodium 253 mg, Sugar 4 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g
HERBY CHICKEN KOFTA MEATBALLS
This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.
Provided by David Tamarkin
Categories #cook90 Chicken Meatball Dinner Cumin Coriander Parsley Mint Garlic Poultry
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
- Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
- Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
- Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
- Do Ahead
- Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.
BALTI CHICKEN KOFTA
An unusual kofta dish as it uses chicken. It makes a great party dish, as an appetizer and goes well with a glass of lager. This dish can be served withh PANEER, an India type cheese if you can find it, here where I live in Spain it is not availiable.
Provided by Brian Holley
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all the ingredients with the water into a pan and cook over medium heat till all the water till the water has evaporated.
- Cool the mixture for 30 minutes.
- Put the mixture into a blender and process for 2 minutes.
- Form the mixture into about a dozen balls.
- Heat the oil in a deep pan and fry the kofta balls till light golden brown, drain on kitchen paper and serve.
Nutrition Facts : Calories 144.5, Fat 1.8, SaturatedFat 0.5, Cholesterol 66, Sodium 667, Carbohydrate 4.2, Fiber 1.6, Sugar 1.5, Protein 27.1
CHICKEN KOFTA CURRY
Make and share this Chicken Kofta Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the first 3 spices together in a small bowl; set aside.
- Place the chicken, one tablespoon each of the garlic and ginger; the turmeric, chilli powder, flour, egg, salt and half the mix you set aside in a large bowl and mix well.
- Form into golf ball sized balls.
- Heat half the oil in a pan and brown the balls; drain and set aside.
- Heat the remaining oil and cook the onions for 5 minutes. Add the curry leaves and remaining mix of ground spices, garlic and ginger to the pan and cook for a further 2 to 3 minutes.
- Add the tomatoes and coconut milk; simmer for 10 minutes.
- Season to taste with salt and pepper, add the meatballs and cook for another 15 minutes.
Nutrition Facts : Calories 785.9, Fat 57.7, SaturatedFat 27.2, Cholesterol 261.5, Sodium 923.1, Carbohydrate 22.5, Fiber 3.7, Sugar 5, Protein 50.3
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