| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 750 |
g |
Minced chicken |
| 2 |
tb |
Fresh chopped mint |
| 2 |
ts |
Fresh grated ginger |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Garam masala |
| 1 |
ts |
Hot chilli powder |
| 60 |
ml |
Natural yoghurt |
| 3 |
tb |
Ghee |
| 2 |
|
Onions sliced |
| 2 |
|
Cloves garlic |
| 1/2 |
ts |
Ground cardamom |
| 1 |
ts |
Garam masala |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Cumin seeds |
| 1 |
tb |
Tomato puree |
| 2 |
|
Tomatoes; chopped |
| 2 |
sm |
Aubergines; chopped |
| 2 |
|
Chillies; chopped |
| 250 |
ml |
Chicken stock |
| 1 |
tb |
Coriander leaves |
| 2 |
tb |
Yoghurt; natural |
| 1 |
g |
Mint leaves |
INSTRUCTIONS
SAUCE
Mix mince, mint, ginger, coriander, garam masala, chilli powder and
yoghurt in a bowl. Shape the mix into ovals or sausage shape place on
a tray and refrigerate. Heat 1/2 the ghee in a large pan and cook the
koftas until browned all over. Drain on kitchen paper.
Heat the remaining ghee in the same pan and cook the onions, garlic,
cardamom, garam masala, turmeric and cumin, stirring until the onions
are lightly browned. Add the tomato puree, tomatoes, aubergine and
chillies, cook for a further 15-20 minutes and remove cover and
continue to cook and additional 10 minutes.
Just before serving mix together the mint and yoghurt. Spoon the
koftas into a bowl and top with mint yoghurt. Serve with rice.
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