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

Easy Chicken Kofta Curry Recipe (no cream)

This easy chicken kofta curry is a lightened-up version of the classic Indian curry, made with lean ground chicken and wholesome ingredients. Juicy chicken koftas are enriched with oats for extra fiber, while the creamy onion-tomato gravy gets its richness from blended fresh coconut and almonds — tasty healthy fats that naturally replace heavy cream. The result is a high-protein, fiber-packed curry that’s nourishing, flavorful, and perfect for a wholesome family dinner.
Author: Sheeba
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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:

For coconut-almond paste

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

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

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.