Ingredients
• 750g chicken mince
• 1 onion, coarsely grated
• 1 egg, lightly beaten
• 1 cup (70g) fresh white breadcrumbs
• 1 long green chilli, seeds removed, finely chopped
• 1 teaspoon garam masala
• 2 tablespoons chopped coriander leaves, plus extra to garnish
• 1 tablespoon freshly grated ginger
• 1 tablespoon olive oil
• 3 tablespoons korma curry paste
• 400g can chopped tomatoes
• 200ml canned coconut milk
• 200ml chicken stock
• 2 teaspoons brown sugar
• 1 tablespoon lemon juice
• Naan bread, to serve
Method
1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.
3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.
4. Serve kofta with pilau rice garnished with extra coriander and naan bread.
