I have the following ingredients, how would I go about making a Chicken Kofta Curry with them?

Question

Hi I have never had a Chicken Kofta Curry before but saw an add with a picture of one in it but no recipe for it??
I have the folowing ingredients in my fridge at the moment, can anyone make me up a good recipe with these??

Ok I have 600gms of chicken mince
I large red onion. and a couple of normal brown onions.
some green beans.
a large sweet potato
green peas.
some ginger root and whole cloves of garlic..
Cashews..
Red capsicum (or pepper)
3 Eggplants (Aubagene)
Yoghurt (1 tub Natural)
and also some Korma curry paste and Tiki Masala curry paste
coconut milk.
Rice..

so that's what I have in the fridge at the moment plus a few spices and powders in the pantry..
Anyone know how to make Kofta curry with this I think i pretty much have all the ingredients for one??

Answer 1

Chicken Kofta Curry

Serves: 4
Cooking time (approx.): 29 minutes
Style: Indian Non-Vegetarian

For the koftas
500 grams of chicken mince
2 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
2 tablespoon(s) roasted gram flour
1 teaspoon(s) cumin powder
1 black cardamom(s) powdered
1 teaspoon(s) red chilly powder
1 teaspoon(s) fennel (saunf) powder
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
salt and freshly milled pepper to taste

For the curry
3 tablespoon(s) clarified butter (ghee)
2 bay leaves
2 cloves
4 green cardamoms
1 teaspoon(s) black cumin seeds (shahjeera)
1 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
1 onion(s) grated
1 teaspoon(s) red chilly powder
½ teaspoon(s) turmeric powder
½ teaspoon(s) cinnamon powder
2 teaspoon(s) coriander powder
2 teaspoon(s) cumin powder
4 large tomatoes pureed
4 cups chicken stock
salt and sugar to taste
4 tablespoons fresh cream
Finely chopped coriander leaves for garnishing

Mix well all the ingredients under kofta and divide this into 10------------- balls.

Heat the clarified butter (ghee) in a heavy-bottomed pan and fry the next four ingredients till aromatic. Add the ginger-garlic pastes and the grated onions. Fry for about 4 minutes or till the onions are golden brown. Add all the spice powders and fry for a few seconds.
Add the pureed tomatoes and simmer for about 5 minutes.
Add the chicken stock, salt and sugar to taste. Bring to a boil. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20 minutes or till the meat balls are cooked through and the curry thickens. Put off the heat and stir in the fresh cream.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:

As a variation, the koftas can be deep fried in hot oil till golden brown and added to the cooked gravy just before serving.
Serve hot with: Ghee Rice, steamed rice or Indian bread (Roti).

Answer 2

Indonesian Chicken Curry, Vindaloo style

by Cotterall Adams, from his personal collection of recipes

Serves 4. Takes 30 minutes. Can be frozen. Lasts up to three days. Also good with mashed potatoes or sweet potatoes.

1 tablespoon mild curry powder
1 teaspoon salaam goreng, or Indonesian-style red chilli paste
1/2 teaspoon ginger powder
4 cloves crushed garlic
1/4 cup mild rice vinegar
2 tablespoons ketjap manis, or Indonesian-style soya sauce
salt, pepper and sugar to taste
2 cups cooked white rice
2 cups diced leftover chicken, preferably white meat
2 tablespoons corn oil
1 yellow pepper, cut into 1" pieces
1/2 cup fresh pineapple, cubed
2 stalks celery, minced
2 cooked white potatoes, cubed.

Prepare pineapple and garlic first. Set aside pre-measured ingredients. Have the rice cooked the night before or prepare instant rice ten minutes ahead.

Heat up a skillet and baste with the oil. Keep at 350 degrees F. Takes about five minutes to heat up. Cut up celery and yellow pepper. Add to the skillet and saute for a a few minutes. Add the fresh pineapple. Then add the vinegar and garlic. Season to taste with salt and pepper. Add potatoes.

Add chicken and cook five minutes. Pour vinegar and ketjap manis over the chicken and coat well. Let simmer for a few minutes. Place a lid over and turn down to 200 degrees F. Meanwhile, flavour rice with butter or light coconut milk and warm up in microwave. Place in a warmed sealed dish with lid and set aside.

Mix chilli paste into curry powder and ginger. Add a little water. Add to mixture and whisk in. Add a little water and let simmer. Flavour with salt, pepper and sugar. Serve with rice on the side. A vegetable satay marinated in a peanut butter, chilli paste and coconut milk sauce and browned in the oven with butter goes well with this.