Spicy Chicken kofta

Average Member Rating

forkforkforkforkfork (2 / 5)

2 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Breaded and Baked Chicken Drumsticks

  • Barbecued Chicken on the Grill

  • Barley and honey roast pumpkin salad

  • Kachoris

  • Crispy Fried Tofu With Sweet Chille Sauce

We are thankful to Alishba Tariq  as Spicy Chicken koftar recipe is published by Den of Delights, from FOOD RECIPE CONTEST.


  • Chicken mince 750g
  • Onion, coarsely grated 1
  • Egg, lightly beaten 1
  • Fresh white breadcrumbs 1 cup (70g)
  • Green chilli, seeds removed, finely chopped 1 long
  • Garam masala 1 tsp
  • Chopped coriander leaves, plus extra to garnish 2 tbs
  • Freshly grated ginger 1 tbs
  • Olive oil 1 tbs
  • Korma curry paste 3 tbs
  • Chopped tomatoes 400g
  • Canned coconut milk 200ml
  • Chicken stock 200ml
  • Brown sugar 2 tsp
  • Lemon juice 1 tbs
  • Naan bread, to serve


Step 1

Preheat the oven to 200°C. Line a baking tray with baking paper.

Step 2

Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

Step 3

Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

Step 4

Serve kofta with pilau rice garnished with extra coriander and naan bread.

Step 5

Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Recipe Type: Tags: Ingredients: , , , ,