We eat East Indian meals quite often. I am a big fan of using spices – bland food doesn’t sit well with me, and I am always in awe of Indian cuisine and the way the spices are used so generously. My mouth waters for curry, cumin, coriander…mmmm. I am always excited about trying a new East Indian recipe, and this one was no exception. Thank you Fresh Juice for such a wonderful meal! I had never had a fully yogurt-based curry before. Yes, I have added yogurt to curries, but this recipe used a cup of yogurt which was the base of the entire sauce.
I cannot say enough about this meal. It was fabulous. The flavors went so well together – the ginger, cumin, coriander, chili flakes. The house smelled lovely while I was cooking, and the stomach was VERY happy once we finished eating. It was a hit all around, so give it a try and let me know what you think. I used ground turkey instead of chicken – they can be used interchangeably, just make sure to season well since turkey is so bland.
Chicken Kofta Curry
1 lb lean ground chicken (I used turkey)
2 T minced onions (I used 2 small onions – the more the better)
2 T minced cilantro
1 T bread crumbs (I used 3 T)
1 tsp chili powder
1 tsp salt
½ tsp garam masala
2 T EVOO
1 large onion finely chopped (I left them as big chunks)
1 tsp each minced ginger & garlic
1 c 2% yogurt (I used 0% - about 1 ½ c)
2 tsp flour
2 tomatoes chopped
1 tsp coriander
½ tsp cumin
In a large bowl mix together the first 6 ingredients, using only half of the salt & chili powder. Shape into 24 ½” balls (I did this after, when the sauce was already simmering.) In a deep saucepan heat oil over medium. Saute the chopped onion, ginger, and garlic until they start to brown (6-8 mins.) Meanwhile, whisk yogurt with flour until smooth and creamy. Add the yogurt mixture, tomatoes, coriander, cumin and remaining chili powder & salt to the saucepan, stirring to blend well. Bring to a boil. Add meatballs; reduce heat and simmer, stirring occasionally, for 15-20 mins. Adjust seasonings to taste and serve (I served this over rice, with the broccoli recipe below.)
Lemony Braised Broccoli
1 T EVOO
1 yellow onion cut in 1” wedges (I used red onion)
2 garlic cloves smashed & peeled (I also chopped)
1 tsp coriander
¼ tsp chili flakes (I used much more, probably 1-2 tsp)
1 bunch broccoli cut in florets, stalks peeled & thinly sliced
4 wide strips lemon zest & more for serving (I used lemon juice, had no fresh lemons)
Salt & pepper
In a large skillet heat oil over medium-high. Add onion & sauté 6 mins. Add garlic, coriander, and chili flakes & cook 30 secs. Add broccoli, zest, and 2c of water. Bring to a boil then reduce heat & cover. Cook 8 mins. Season with salt & pepper and serve with lemon wedges.
Another satisfyingly delicious meal. Enjoy
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