|2 lbs||(908 g) Mina™ Lean Ground Chicken|
|1||Onion, minced, divided|
|1/3 cup||(80 mL) Dry breadcrumbs|
|2 tsp||(10 mL) Prepared green chilies|
|1 tbsp||(15 mL) Garam masala|
|1/3 cup||(80 mL) Chopped fresh coriander|
|1 tsp||(5 mL) Minced ginger|
|1 tsp||(5 mL) Minced garlic|
|1/2 cup||(125 mL) Water|
|1 tbsp||(15 mL) Ghee or vegetable oil|
|3 tbsp||(45 mL) Prepared mild korma curry paste|
|1||(28 oz/796 mL) Can diced tomatoes with liquid|
|1/2||(14 oz/398 mL) Can coconut milk|
|2 tsp||(10 mL) Brown sugar|
|1 tsp||(5 mL) Lemon juice|
|Salt and pepper|
|Chopped fresh coriander|
PREHEAT oven to 350˚F (180˚C).
PLACE chicken, ½ the onion, egg, breadcrumbs, green chilies, garam masala, coriander, ginger, garlic, salt and pepper in a large mixing bowl. Gently mix to combine. Be careful not to over mix or koftas will be tough.
SHAPE mixture into about 20 football shaped meatballs. Dampen your hands with water if mixture is sticky. Place in a 9 X 13 inch (3.5 L) baking pan and add enough water to cover bottom of pan. Cover securely with foil and bake in preheated oven for 30 minutes.
HEAT ghee in a large skillet over medium heat. Add remaining onions and sauté for 1-2 minutes or until fragrant. Add curry paste and cook, stirring 1-2 minutes more. Add tomatoes, coconut milk, brown sugar, lemon juice and season with salt and pepper. Bring to a boil, reduce heat to medium and simmer for 10-15 minutes or until sauce thickens slightly.
REMOVE cooked chicken koftas from oven and transfer into curry sauce. Simmer in sauce for 5-10 minutes.
Prepared green chilies (minced) are available in the refrigerator section of your Indian grocery store. You can substitute 1 small green chili, seeded and minced.
Serve hot over steamed basmati rice with grilled naan bread.
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