Creamy Chicken Kofta Curry
High in protein and perfect for meal prep, this Creamy Chicken Kofta Curry (Meatballs in Cashew Gravy) features juicy and tender 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!
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.