Creamy Chicken Kofta Curry (no cream, no frying)

A general misconception is that Indian curries are unhealthy and full of fat. That’s definitely not the case with homemade curries (unless you intentionally add a lot of saturated fat). Specifically not this chicken kofta curry, unlike the ones served in restaurants that are laden with butter and cream.

Curries can be very healthy and there is a lot of variety too:

• Kerala chicken curry and Kerala egg roast: rustic curries with unique flavors of coconut, fennel and spices.
• Chicken pepper masala: marinated chicken thighs in a spicy peppery gravy.
• Dal with spinach curry: cook up a tasty nutritious curry with just some dal, onions, tomatoes and chilies.
• The easiest Kerala-style parippu curry cooked with a few basic spices.
• Sprouted mung beans curry: enjoy double the taste and health benefits of mung beans by sprouting them.
• Chana masala: you can also make an elaborate curry with roasted aromatic spices and herbs.
• Mangalore-style fish masala curry with a lot of flavors from coconut, tamarind and a unique curry paste.
• Mutton gravy: goat meat gravy made easily in a pressure cooker.
• Use this make-ahead Indian curry paste to make your curry experience even easier and faster.

Want to learn how to make “curry in a hurry“?

Check out this 5-ingredient easy chicken curry with basic ingredients. A quick, healthy dinner that can be cooked in 20 minutes!

So this is how you make chicken kofta curry:

Ingredient Notes

• Boneless chicken breasts or thighs: Mince the chicken yourself or you can also buy minced chicken. Check out the keema chicken recipe or the post on how to mince chicken for detailed instructions.
• Green herb paste: blend ginger, garlic, green chillies and coriander leaves+stems. We will be using this paste divided between the koftas and curry. Herbs and spices on chicken is always delicious as we’ve seen with recipes like green chicken kababs and baked pudina chicken.
• Ground instant oats: for the chicken koftas.
• For the gravy: bay leaf, onions, tomatoes and ground spices (chilli powder, coriander powder, and turmeric powder).
• Coconut almond paste: grated coconut, almonds and whole spices (cardamom, cloves, and cinnamon).

How to make chicken kofta curry: step by step instructions with photos

(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)

1. Make Chicken Koftas (Meatballs)

1. Blend chillies, ginger, garlic and coriander leaves into a smooth paste.
2. Mince the chicken.
3. Add half of the blended paste, finely chopped onions, salt and ground oats to the chicken mince.
4. Mix well.
5. Make lime-size balls. This recipe makes about 16 to 20 koftas.

2. Make Coconut Almond Paste

1. Heat oil in a pan and add cinnamon, cloves, cardamom and almonds. Saute for 5 minutes on medium flame.
2. Add sliced onions and fry for 3 minutes.
3. Add grated coconut and roast until browned.
4. Let the mixture cool.
5. Blend with water into a smooth paste. This is our “healthy cream” for the curry.
6. This is similar to cashew cream in the palak kofta curry and the tomato-cashew paste in butter chicken pasta.

3. Make the Gravy

1. Heat oil in the same pan, and saute bay leaf and onions.
2. Add the other half of the green paste and saute.
3. Add tomato puree.
4. Add chili powder, coriander powder, salt and turmeric powder.
5. Sauté on medium flame until oil separates. Add water.
6. Bring it to a boil.

4. Add chicken koftas and coconut paste to gravy

1. Reduce flame and add koftas to the boiling curry.
2. Cook covered for 15 minutes on low flame.
3. Add coconut-almond paste.
4. Mix well and simmer for 5 more minutes.
5. Garnish with chopped coriander leaves. Your creamy chicken kofta curry is ready to be served!

What to pair with this chicken keema kofta curry

The chicken meatball curry tastes amazing with:

• plain rice, pulao, naan or roti.
• Lemon turmeric rice with brown rice
• low-carb coconut cauliflower rice

With easy vegetable side dishes like:

• roasted tandoori cauliflower
• microwave ladies finger fry
• kabuli chana salad
• chana dal salad with honey ginger dressing.

Plan this kofta curry ahead of time

This chicken kofta curry can be made ahead and refrigerated for 4 days or frozen for a month, so this recipe works perfectly well for entertaining or a midweek dinner too.

You can also make chicken koftas and refrigerate (4 days) or freeze them (a month). Thaw them overnight in the fridge before making the curry.

More Chicken Recipes

If this chicken keema balls curry is a winner, you might want to try my other easy chicken recipes:

• chicken mince kebabs
• easy chicken keema with eggs
• keto cauliflower rice biryani with chicken
• chicken mince stir fry
• easy chicken keema curry