Chicken kafta kabab curry

Name: Chicken kafta kabab curry
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 6-8 chicken kafta kebabs; 2 onions, sliced; 12 cloves garlic, chopped; 3 green chillies, sliced; 1/4 cup oil; 1/2 cup yogurt; 3 tsp. Kashmiri red chilli powder; To taste, salt; To taste, chilli powder; 2 tsp. cumin powder; 1/4 tsp. turmeric; 2 tsp. coriander powder; 1/4 tsp. nutmeg powder; 1/4 tsp. mace powder; 1 tsp. garam masala; As required, water; As required, poppy seeds

Sarvat Hanif @sarvathanif

Canada

Koftas (meatballs) are almost everyone’s favourite freezer friendly food. They are quite versatile and can come in handy in unexpected ways.

Now, this Chicken Kafta Kabab Curry is a fusion recipe combining the authentic Lebanese Kafta in spicy Pakistani curry. Yes, instead of using the koftas I used the kafta that I had prepared a few months ago (recipe is available at https://www.facebook.com/photo/?fbid=652057336954055&set=a.1417281078526973)

Just like the koftas, these kaftas are succulent, juicy, soft and holds its shape while being simmered in the spicy curry. Don’t be tempted to stir the kafta with the spoon as they are delicate and might crumble. Once in a while just swirl the pot to mix everything.

The curry is the basic curry. Sauting onions with garlic and then grinding it to a smooth paste. Instead of tomatoes I used yogurt. Add the spices and once oil separates, add water, start with 2 cups and then adjust according to your consistency. Boil, add kafta, simmer to desired consistency.

Traditionally, kofta curry is not garnished with cilantro, but with poppy seeds. Feel free to use cilantro as I have often done.

Koftas (meatballs) are almost everyone’s favourite freezer friendly food. They are quite versatile and can come in handy in unexpected ways.

Traditionally, kofta curry is not garnished with cilantro, but with poppy seeds. Feel free to use cilantro as I have often done.

Sarvat Hanif @sarvathanif

Canada

Koftas (meatballs) are almost everyone’s favourite freezer friendly food. They are quite versatile and can come in handy in unexpected ways.

Traditionally, kofta curry is not garnished with cilantro, but with poppy seeds. Feel free to use cilantro as I have often done.

Koftas (meatballs) are almost everyone’s favourite freezer friendly food. They are quite versatile and can come in handy in unexpected ways.

Traditionally, kofta curry is not garnished with cilantro, but with poppy seeds. Feel free to use cilantro as I have often done.

Saved

Ingredients

30minutes

6 servings

6-8chicken kafta kebabs
2onions, sliced
12 clovesgarlic, chopped
3green chillies, sliced
1/4 cupoil
1/2 cupyogurt
3 tsp.Kashmiri red chilli powder
To taste, salt
To taste, chilli powder
2 tsp.cumin powder
1/4 tsp.turmeric
2 tsp.coriander powder
1/4 tsp.nutmeg powder
1/4 tsp.mace powder
1 tsp.garam masala
As required, water
As required, poppy seeds

Saved

Steps

30minutes

1

Heat oil in a pot and saute onions till deep brown in colour.
2

Add garlic and green chillies and fry 1 minutes.
3

Transfer the onions to a food processor and pulse till smooth.
4

Return the onion paste to the pot and add yogurt, mix well.
5

Add all the spices except garam masala, and saute till oil separates.
6

Add water (about 2 cups) and bring to a boil.
7

Add the kafta kababs, cover and simmer for 20 minutes. Swirl the pot around occasionally to prevent the kafta from sticking to bottom of pot.
8

Once curry is of desired consistency, add garam masala, mix and cook 1 minute.
9

Serve garnished with poppy seeds.