Creamy Chicken Kofta Curry

A healthy recipe with chicken meatballs cooked to juicy perfection in a delicious curry. This easy chicken kofta curry is one of the best Indian recipes with ground chicken.

Chicken kofta curry in a white bowl and rice and rotis in the background.

About the recipe

This chicken meatball curry may become your favorite go-to lunch or dinner recipe on weekends. The perfect amount of spices, coconut and creamy texture from the almonds make this chicken keema balls curry one of the healthiest and yummiest recipes you would ever come across.

Why you’ll love this chicken meatball curry

Do you believe that red meat tastes better and is juicier than white meat? This kofta curry recipe will change your mind forever.

The chicken meatballs not only absorb the flavors of the spices but also moisture from the curry sauce making them juicy. The dairy-free chicken curry gets its creamy texture from the ground almonds, the only source of (good) fat in this recipe.

Another unique feature of this recipe is that I’ve used coconut-almond paste by toasting the coconut. It serves 3 purposes:

  1. This paste replaces cream/ coconut milk.
  2. Blending the grated coconut rather than extracting milk adds to the bulk of the curry. It also adds more fibre (somewhat like eating fruits instead of juicing them).
  3. Toasting the coconut also improves the flavor. (I learnt this trick from my mom who always roasts coconut before blending.

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:

Love Thai curries? Try this keto green curry with homemade Thai green curry paste.

Grab a printable copy of the curry paste that helps home cooks like you cook different curries in 30 minutes or less:

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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!

Ingredient Notes

Labelled ingredients for chicken meatball curry.
  • Boneless chicken breasts: mince or grind the chicken breasts or it’s great if you can buy minced chicken.
  • Green herb paste: blend ginger, garlic, green chillies and coriander leaves+stems. We will be using this paste divided between the koftas and curry.
  • Ground instant oats: for the 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.)

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.

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.

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 chilli powder, coriander powder, salt and turmeric powder.
  5. Saute on medium flame until oil separates. Add water.
  6. Bring it to a boil.

4. Add 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!
Chicken kofta curry in a non-stick pan with rice and rotis.

What to pair with this chicken keema balls curry

The chicken meatball curry tastes amazing with:

With easy vegetable side dishes like:

Chicken meatball curry in a white bowl.

Plan this 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 may also like

More Chicken Recipes

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

Have you tried cooking a healthier version of a traditional dish?

I would love to hear about it in the comments below.

Chicken metball curry in a white bowl and rice and rotis in the background.

Healthy Chicken Kofta Curry Recipe

A healthy recipe with chicken meatballs cooked to juicy perfection in a delicious curry. This easy chicken kofta curry is one of the best Indian recipes with ground chicken.
Author: Sheeba
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course curry, dinner, LUNCH, Main Course
Cuisine Indian
Servings 4 people
Calories 273 kcal

Ingredients
  

For the chicken meatballs (kofta):

  • 500 grams minced chicken (1.1 lbs)
  • 1 tablespoon ginger finely chopped
  • 1 tablespoon garlic finely chopped
  • 3 green chillies chopped
  • 1/4 cup chopped coriander leaves and stems + more for garnish
  • 1 tbsp instant oats coarsely ground
  • 2 red onions, divided 1 finely chopped, 1 sliced
  • 1/2 teaspoon salt

For the gravy:

  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 tomatoes pureed
  • 1/2 teaspoon chili powder (or cayenne pepper)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt

For coconut-almond paste

  • 2 tablespoons almonds
  • 1/4 cup grated coconut
  • 2 inch cinnamon stick
  • 3 cloves
  • 3 cardamom pods

Instructions
 

Chicken koftas

  • Blend chillies, ginger, garlic and coriander leaves and stems into a smooth paste.
  • Add half of the paste to minced chicken. Mix with 1 tablespoon of finely chopped onions, ground oats and 1/2 teaspoon salt.
  • Shape into lime-sized balls. This recipe makes about 16 to 20 koftas.

Coconut-almond paste

  • Heat 1 teaspoon oil in a deep pan and add cinnamon, cloves, cardamom and almonds. Toast for about 5 minutes.
  • Add sliced onions and fry for about 2 to 3 minutes. Add grated coconut and roast until browned. Cool the mixture and blend with 1/2 cup of water into a smooth paste.

Gravy

  • Heat the remaining oil and add bay leaf and the rest of the finely chopped onions. Saute on medium flame until browned.
  • Add the remaining green paste and saute for 2 to 3 minutes. Add tomato puree, spices and salt. Saute until oil separates and the gravy comes together.
  • Add 1½ cups of water and bring it to a boil. Once the gravy boils, reduce the flame and add chicken koftas. Cover and let it simmer for 15 minutes.
  • Add the coconut-almond paste, mix well and simmer for 5 minutes. Garnish with coriander leaves and serve with rice, roti or naan.

Video

Notes

  • If you want smooth koftas without the crunch of onions, you can avoid adding onions to the meatballs.
  • When making the gravy, onions can be blended instead of finely chopping them. This makes the gravy even creamier.
Creamy Chicken Kofta Curry

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