Creamy Chicken Kofta Curry
High in protein and perfect for meal prep, this Creamy Chicken Kofta Curry features tender and juicy chicken meatballs simmered in a mouthwatering velvety curry sauce.
Lightly spiced with gentle layers of Indian flavours, this is the unique addition your dinner rotation has been needing!
Looking for more unique additions to include in your meal prep?
Try my delicious Kerala Beef Curry OR this Black Chickpeas Curry recipe!
Instead of thickening the gravy with heavy cream or a flour-based roux, I use cashew milk (i.e. blended cashews with water) for it’s natural creaminess, added depth of flavor and nutritional value!
What Makes This Creamy Chicken Kofta Curry
Recipe Special
If your dinner rotation needs a shake-up, this Chicken Kofta Curry features mildly spiced, tender and juicy chicken koftas, simmered in a creamy, flavour-packed gravy.
Kofta refers to a seasoned mixture, usually made with minced meat that’s shaped into balls or patties. In this recipe, they are the tender, spiced chicken meatballs.
Creamy Gravy Without Heavy Cream or Roux
Instead of using heavy cream or a flour-based roux for the gravy, I use blended cashews which gives the gravy its natural creaminess, while also adding delicious flavor, depth and extra nutritional value.
At the final stage of the curry when you add water to the gravy, it may look thin at first. But keep stirring over the heat, and within a few minutes, you will notice it thicken into a rich, creamy and luscious sauce!
A Simple Spice List That Still Delivers Big Flavour
This is the kind of curry that proves you don’t need loads of spices for great flavour.
A well-balanced blend of Indian spices and aromatics brings depth to the dish without making it overly spicy. Remember, spice and heat (chilli) are two different things!
High in Protein and Perfect for Meal Prep
These meatballs are made with chicken breast mince, the highest in protein of all chicken cuts. That doesn’t mean the meatballs will be dry. Once shaped into koftas (meatballs), they stay soft, tender and full of flavour.
It’s such a delicious way to hit your protein goals, and the fact that they freeze and reheat so well makes them ideal for meal prep.
Recipe Ingredients for Creamy Chicken Kofta Curry:
What you’ll need:
For the Meatballs:
- I prefer using 100% chicken breast for its higher protein content, but you can absolutely use chicken thigh if you prefer. It will be higher in fat and lower in protein, but it will give you a juicier result. Since thigh mince contains more fat, you may find that you need a little extra almond flour and slightly less melted butter to help the mixture hold its shape. I like to make my own chicken mince in a food processor, but store-bought, pre-ground mince will work just as well.
- Almond flour helps bind the meatballs and hold them together while keeping them soft and tender. I prefer using almond flour as a healthier alternative to breadcrumbs, which is typically used to bind meatballs.
- Melted butter adds moisture and richness, helping the lean chicken meatballs stay soft and tender rather than dry.
- Just one Green Chilli is enough to add gentle heat and great flavor, without being too hot or spicy!
- Dried Fenugreek Leaves (Kasuri Methi) bring all the flavours in the meatballs together. They simply wouldn’t taste the same without them! They add a distinctive earthy aroma and a gentle, slightly sharp depth that balances the creamy curry and gives it that authentic, restaurant-style flavour. Crush the leaves between your palms before adding to release their fragrance.
- Spices:
- Garam Masala plays a big role in the final flavour, so choose a store-bought one you really like or make your own, like I do. I grind equal quantities of fennel seeds, black peppercorns, cinnamon sticks, cardamom seeds, and cloves until fine. I don’t roast the whole spices first, as roasted and unroasted give different flavours, and I prefer the unroasted version. Once ground, store it in a glass jar, where it will keep well for up to a year.
- Turmeric adds warm, earthy flavour and a beautiful golden colour to the koftas. It’s also well known for its anti-inflammatory properties, so it brings more than just flavour to the recipe. I always use store-bought turmeric powder for ease and a little goes a long way.
- Fennel Powder: I highly recommend grinding whole fennel seeds into a powder. The flavour is so much fresher, it’s more aromatic and far better than pre-ground fennel.
For the Curry:
Ingredient Notes and Substitutions
- Spices: The curry uses the same spices as the meatballs, minus the turmeric. That choice is purely visual. I wanted the sauce to stay pale and creamy, similar to a malai kofta.
- Coriander/Cilantro: I use only the stems here, again, purely for appearance. Adding the leaves would give the curry a green tint, whereas I wanted it to stay pale and creamy so it resembles a malai kofta.
- Yoghurt adds a gentle tang that balances the richness of the curry, while giving the sauce extra body and creaminess.
- Cashew Milk is my secret weapon in this curry. It adds flavour, naturally thickens the sauce and gives it a rich, creamy consistency without needing heavy cream or a flour-based roux.
How To Make Creamy Chicken Kofta Curry Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
Step 1: Add onion, coriander and green chilli to a small blender and pulse until finely chopped. Add all the remaining meatball ingredients (jump to recipe for full ingredient list) and blend until the chicken is fully minced and everything is well combined.
Step 2: Scoop out small portions of the mixture, oil your hands and roll between your palms into meatballs.
Step 3: Heat oil in a pan over low-medium heat. Place the ground chicken meatballs in the pan and cook until golden brown. Remove meatballs once cooked. Avoid overcrowding the pan, you may need to do this in two batches.
Step 4: To the same pan on low-medium heat, add onion and sauté for about 5-7 minutes until lightly golden. While the onion is sautéing, prepare the cashew milk by blending, raw cashews and water until smooth and set aside.
Step 5: To the softened onions, add minced ginger & garlic, and coriander stems, then stir for about a minute until fragrant. Add the spices and cook a further minute, to release their flavour and remove any raw taste.
Step 6: Pour in the prepared cashew milk and add yoghurt. Stir until well combined, then cook for another minute.
Step 7: Add water to loosen the sauce into a gravy, then stir until it becomes creamy and thickens.
Step 8: Return the cooked meatballs to the gravy, gently coat the meatballs with the gravy. Cover and simmer gently over low heat for 3-5 minutes, allowing the flavours to come together. Garnish with freshly chopped coriander.
How to Store Creamy Chicken Kofta Curry
- Fridge: Allow the chicken kofta curry to cool, then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze in an airtight, freezer-safe container for up to 3 months. For meal prep, divide the curry into individual portions before freezing. Defrost in the fridge for 24-48 hours, use the microwave defrost setting, or reheat gently from frozen on the stovetop.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave until heated through. Add a splash of water or cashew milk if the sauce has thickened.
- Meal Prep: Divide the curry into individual portions, then prepare rice, quinoa or your preferred side fresh when ready to eat, or freeze the sides separately. Keep garnishes separate until serving.
Serving Suggestions
Serve this Creamy Chicken Kofta Curry with:
- Basmati rice to soak up the rich cashew gravy.
- Naan, roti or chapati for scooping up the meatballs and sauce.
- Quinoa or brown rice for a higher-fibre option.
- Cauliflower rice for a lighter, lower-carb meal.
- Steamed vegetables such as broccoli, green beans or cauliflower for a lighter, balanced meal.
- A fresh cucumber salad or raita to balance the warm spices and creamy gravy.
Finish with fresh coriander, sliced green chilli or a sprinkle of toasted cashews.
More High Protein Dinner Recipes You’ll Love!
I hope you enjoyed this Creamy Chicken Kofta Curry! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts!
Creamy Chicken Kofta Curry
Ingredients
For the Meatballs
- 300 g chicken breast cubed for ease of blending
- ½ onion small (about 30g)
- 1 whole green chilli
- 1 tbsp coriander/cilantro chopped
- 1 tsp garlic & ginger each minced
- ½ tsp salt & pepper each
- ½ tsp garam masala
- ¾ tsp fennel powder freshly ground
- ⅛ tsp turmeric powder
- 1 tbsp dried fenugreek leaves i.e. kasuri methi crushed between palms to release aroma before use
- 2 tbsp almond flour (about 15g)
- 20 g melted butter
- 60 ml olive oil for frying meatballs
For the Curry
- 1-2 tbsp olive oil if needed after frying meatballs
- 1 onion small diced (about 100g)
- 1 tsp garlic minced
- ½ tsp ginger minced
- ½ tsp salt & pepper each
- ½ tsp garam masala
- ¾ tsp fennel powder freshly ground
- 1 tbsp coriander/cilantro stem only
- 60ml cashew milk 10-12 raw cashews (about 30g) + 60ml water blended
- 1 tbsp greek yoghurt
- 180ml hot water
Instructions
For the Meatballs
- To a food processor, add onion, green chilli and coriander and pulse until finely chopped.
- Add all the remaining meatball ingredients (minced garlic & ginger, chicken, salt, pepper, garam masala, fennel powder, turmeric, crushed kasuri methi, almond flour and melted butter). Blend until the chicken is fully minced and everything is evenly combined. If using pre-minced chicken, pulse only until just combined.
- Lightly spray your palms with oil to prevent sticking. Scoop out about a tablespoon of the mixture at a time (approximately 17g) and roll into small meatballs; you should get around 20-22. Keep them fairly small so they cook evenly and quickly, without becoming overly browned or firm on the outside.
Cook the Meatballs
- Heat olive oil in a large, deep frying pan or skillet over low-medium heat.
- Cook the meatballs in batches over medium heat, turning them very gently until golden brown on all sides and cooked through. Lower the heat if they begin to brown too quickly, and use a spatula to carefully release them if they stick.
- Transfer the cooked meatballs to a bowl and set aside, leaving the remaining oil in the pan to use as the base for the curry. The meatballs should not have absorbed too much oil; there should still be oil remaining in the pan. However, if you feel the oil is insufficient, you can add one or two tablespoons more to the pan – just enough to properly sauté the onions and build the base of the sauce.
Prepare the Curry
- Add the diced onion and cook over low-medium heat for 5-7 minutes, stirring occasionally, until softened. Avoid browning the onion to keep the gravy pale. Meanwhile, prepare the cashew milk.
- While the onion cooks, prepare the cashew milk by blending the cashews with 60ml of water, until completely smooth.
- Add the garlic, ginger and coriander stems to the softened onion and cook for 1 minute, until fragrant.
- Then add salt, pepper, garam masala and fennel powder, and cook for 1 minute, stirring continuously.
- Pour in the prepared cashew milk and yoghurt, stir to combine and cook for a minute.
- Pour in the hot water and stir well. The gravy will look thin at first, but it will thicken into a luscious gravy as it comes to a gentle simmer.
- Return the cooked meatballs to the pan and gently stir to coat them in the gravy. Cover and simmer over low heat for 2-3 minutes to allow the flavours to come together. Remove the lid, taste and adjust the seasoning before serving. Garnish with fresh coriander.
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