Chicken keema balls kofta curry

-
Here is the tasty and rich chicken keema balls kofta curry. The best way to describe this dish is chicken meatballs cooked in spices and rich gravy. Earlier today I made chicken keema balls for snacks and I made some extra balls to make this yummy curry.
This dish I made today is based off on Mugalai dishes which are well known for their richness. Keema kofta curry can be served with rice or any Indian bread items..Enjoy!!

Ingredients 


Keema balls made from 1/2 lb ground chicken - recipe here
1 big onion roughly chopped and made to paste
2 tomatoes + 2 green chillies made to paste
1 tbsp ginger garlic paste
1/2 tbsp red chilli powder
5 almonds + 5 cashews + 1 tsp poppy seeds + 1/2 tbsp coconut powder made to fine paste adding little water or milk
1 tsp garam masala
Salt per taste
2 tbsp oil

For tempering

1 tsp black cumin seeds (Shahi Jeera)
1 tsp cumin seeds
3 cloves
small piece of cinnamon
pinch of nutmeg
4 curry leaves
1 tsp Turmeric

For garnish

2 tbsp fresh cream
handful of coriander leaves

Method

 Heat oil in a thick bottomed pan. Add in the tempering and let them splutter. Add in the onion paste, salt and fry for 5 to 10 minutes till the raw smell is gone and all the moisture is gone.
Add in the ginger garlic paste and fry for a minute or till the raw smell goes away. Add in the tomato paste, close the lid and cook for 7 to 10 minutes till the oil oozes out. Now stir in red chilli powder, 1/2 cup of water and the nuts paste. Close the lid and let the curry cook for 5 to 10 minutes till the water is almost evaporated. Stir occasionally.
At this point check and adjust the seasonings. Turn the heat to medium low and drop in the keema balls, close the lid and cook for 4 to 5 minutes till the gravy comes to a desired consistency. Stir occasionally. Sprinkle the garam masala, stir in the heavy cream and turn off the heat. Garnish with coriander leaves and serve with rice or any Indian bread items.

Note

Instead of deep frying or baking the keema balls, just make the balls and keep aside. Once you add the nut paste instead of 1/2 cup add in 1 1/2 cup of water. Once the paste is cooked add in the raw keema balls and let them cook in the gravy.

Comments

Post a Comment

Popular posts from this blog

Pulla attu / Sour Dosa

-
Image
This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m
Read more

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

-
Image
My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati
Read more

Natu kodi koora/Country Chicken curry

-
Image
Country chicken is not your ordinary chicken. This is either 'you die for it' or 'do not even want to touch it' kind of dish. I most definitely will fall into the first category.. I love love love this dish. Growing up mom used to make this dish during Sankranti(Pongal) season and BOY OH BOY, it use to taste divine with Garelu. The best part of this dish is that we cook the chicken with skin on and trust me, it tastes the best that way. Now a days country chicken is available throughout the year and I do not have to wait for a particular season to eat it :). Here is my version of this yummy yummy recipe(actually version of my mom's recipe little bit improvised by me).  Ingredients 2 lbs country chicken 1/2 cup finely chopped onions 1 1/2 tsp red chilli powder(adjust per spice level) 3 tbsp ginger garlic paste 2 to 3 tsp garam masala powder Salt per taste Water 2 cups(adjust per the tenderness of the chicken) 1 tsp Turmeric 3 tbsp oil 3 tbs
Read more