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Kofta chicken & cashew curry recipe

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Adjust Servings:
For the Koftas
1¾ cups ground Chicken
¾-inch piece Ginger root, peeled and finely chopped
1 teaspoon Turmeric
2 teaspoons Garam Masala
2 Garlic cloves, finely chopped
2 tablespoons chopped Cilantro leaves
2 tablespoons chopped Mint leaves
Sea Salt
Freshly ground Black Pepper
For the Kofta Curry Sauce
2 tablespoons whole Cashew
2 Garlic cloves
½-inch piece Ginger root, peeled and finely chopped
½ Green Chilli , seeded
1 small Onion , quartered
2 tablespoons Clarified Butter
1 teaspoon ground Cumin
1 teaspoon ground Coriander
½ teaspoon Madras Curry Powder
1 Bay Leaf
½ Cinnamon stick
⅓ cup Heavy Cream
½ teaspoon ground Cardamom
1 recipe quantity Saffron Rice
1 tablespoon Cilantro leaves
Mango Chutney , to serve

Kofta chicken & cashew curry recipe

  • 35 minutes
  • Serves 4
  • Medium


  • For the Koftas

  • For the Kofta Curry Sauce



This is a beautifully mild, creamy curry sauce but still has plenty of flavor, with the smooth, rich taste of the cashews and chicken absorbing the warm spices.



Mix together all the kofta ingredients, season with salt and pepper, cover and chill 30 minutes in the refrigerator.


Meanwhile, toast the cashews in a dry pan over medium heat 3 minutes, tossing frequently, until lightly browned. Tip out of the pan onto a plate. Put half the cashews into a spice grinder or small food processor along with the garlic, ginger, chili and onion and 2 to 3 tablespoons water, and blitz to a smooth paste. Set aside.


Remove the kofta mixture from the refrigerator and roll into walnut-size balls. Heat half the clarified butter in a large skillet over medium heat. Add the koftas and fry 4 to 5 minutes until cooked through and nicely browned on all sides. Remove from the pan and keep them warm.


Wipe out the pan, then return it to medium heat and melt the remaining clarified butter. Add the cashew and onion paste and cook 3 minutes, stirring, until fragrant. Add the cumin, ground coriander and curry powder, and cook 1 to 2 minutes, stirring. Stir in 1 cup water and add the bay leaf and cinnamon stick and a large pinch of salt and pepper. Bring to a boil, then turn the heat down to low and simmer 2 to 3 minutes until the sauce has thickened and reduced slightly. Stir in the cream and cardamom.


Spoon a mound of saffron rice on each serving plate and top with the koftas. Spoon some of the sauce over them and put the rest in a gravy boat to serve separately. Sprinkle with the cilantro leaves and the remaining cashews and serve with a spoonful of mango chutney.


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