Chicken Kofta In A Korma Curry With Sonals Awesome Spice Mix
I received an email, from Sonal@SimplyVegetarian777, in case you don’t know who she is PLEASE check out her blog, Sonal very generously offered to send me some of her AMAZING spice mixes. I couldn’t type fast enough because I was so excited. I have mad respect for Sonal as a cook and a blogger and am mesmerized by not just her amazing Vegetarian recipes but by her gorgeous photography as well and she absolutely blew me away with her generosity, The other day I went to my mailbox and I didn’t even have to open it because I knew it was here, the aroma that came from my mailbox was intoxicating. She sent her curry mix, a tandoori marinade and Kasuri Methi. I agonized over what to make, perusing her recipes and then I remembered a recipe she actually chose for me to make, her vegetable korma, I love korma, as a matter of fact whenever I eat at an Indian restaurant it’s what I order every single time. Instead of making it with vegetables I thought I would make small chicken meatballs or kofta, kind of like an Indian version of Swedish meatballs. I am serving this with basmati rice but it can also be served with naan or flatbread. I put my own spin on Sonal’s delicious recipe, using what I had in my pantry and refrigerator, the changes were minor and the result was amazing. I attribute this to the expert blending of the spices, I also must add that this recipe is quick and easy to make and because I used a spice mix I didn’t have to measure lots of different spices, the work was done for me and the results could not have been more delicious.
You MUST make note that Sonal’s awesome and delicious spice mixes will soon be available to all of us, yes she is marketing and selling her spice mixes, small batch hand mixed and utterly delicious. Keep watching her site for more information on how to order.
Adapted from Sonal’s recipe for Kofta
1 lb ground chicken
1 tbs greek yogurt
1 heaping tbs dried bread crumbs
1 tsp minced ginger
1/2 small onion minced
1 clove garlic minced
1 tbs kasuri methi
2 tbs cilantro chopped or parsley is fine too
1 tsp garam masala
salt and pepper to taste
Mix all ingredients and form into small balls which you set on parchment lined baking sheet. Heat your fry pay or skillet with some oil. Add the kofta with space in between each and fry until nicely browned on all sides. Remove from oil and place back on parchment sheet and put in warm oven (170 degree’s) until you are ready to add to the korma.
2 tbs cashew nuts soaked for 10-15 minutes in 1/4 cup warm water
2 tbs unsweetened coconut flakes (I only had sweetened and it still turned out great, not sweet at all)
2 tbs milk powder or you can use(almond milk. coconut milk, milk, soy milk) (I used half and half)
1/2 onion chopped roughly
1 small tomato (I used 6 cherry tomatoes)
1 small piece ginger (I used the equivalent of 1 tsp)
garlic 2 small or 1 big clove
Place everything in the blender and process until it’s a thick smooth paste