Chicken kofta masala and vegetables curry

Chicken kofta masala and vegetables curry

Recreated kofta curry from +maria nasir. I use bought chicken meatballs from IKEA to make this a delicious curry, I cook the chicken meatballs and vegetables in a rich, creamy and extra spicy curry.

The curry in this recipe is a mixer of Indian versions and Malaysian Serani version. I prefer my curry to be creamy and extra spicy to my palate and satisfied.

Being creative I have also added Hen of the woods (fungus/mushrooms) to “gives it’s a distinct citrus flavour, and its a robust appetising citrus finish to the palate. It’s meaty, with a soft floral nose look, thus it’s more intense then the cultivated, as a result of it growing wild”.

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Ingredients

20 chicken meatballs (bought)

2 medium size carrots, cut into bite size

2-3 kumato (green tomatoes), cut into wedges

1 medium eggplant, cut into bite size

1 small green capsicum, cut into bite size

1 small bunch of Hen of the woods (Fungus/ mushrooms)- given by friend (opt)

8 Tbs olive oil

2-4 Tbs XO chilli sauce, (given by friend)

2-3 star anise seed

1 Spanish onion medium, sliced

2 Tbs cayenne powder

1 Tbs garlic finely chopped

1 Tbs garam masala and mint powder

1 Tbs sweet Hungarian paprika

1 Tbs ginger powder

1/2 Tbs cumin powder

2 Tsp salt (adjust per taste)

1 Tsp coriander powder

1 Tsp cardamom powder

1 Tsp chilli flakes

1 can (400 g) diced tomatoes

1 small can 165 ml coconut milk

1 1/4 cup chicken stock

ground white pepper

Continental parsley for garnish

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Method

Heat oil in a cast iron over medium heat. Add onions and saute until golden brown. Then ginger and garlic; stir about 2 minutes. Next garam masala-mint, paprika, cardamom, cayenne,cumin, coriander, salt and mix well.

Once fragrance smell, add ground white pepper, XO chilli sauce, chilli flakes; stir 2 minutes. Next add carrots cook 3 minutes. Now add eggplants, chicken meatballs, green capsicum, diced tomatoes, green tomatoes,and make sure its cooked through.

Once meatballs and vegetables softened and cooked; add coconut milk and stir thoroughly. Add hen of the woods, which give a distinctive taste to this dish.

Last, add chicken stock and stir (adjust stock as needed). Let it simmer about 20 minutes; curry thicken and reduced a bit. Adjust seasoning and curry consistency as needed. Bring it to a boil and then simmer for about 5-10 minutes.

Sprinkle continental parsley leaves on the top. Serve with rice and a glass of red wine. Enjoy!!!!!

Note: I cut hen of the woods into bite size. You may want drizzle cream or whipped yogurt on top. You may use brown, basmati rice or tandoori naan (Indian flat bread. You may place chicken meatballs in oven to cooked then transfer to curry. I decided to cook my chicken meatballs with the curry. Its gives a soft bite to the crispy meatballs if put in oven.

Search the meaning of hen of the woods on google for more information.

Get recipe:https://helenscchin.com/2018/10/26/chicken-kofta-masala-and-vegetables-curry/

Maria Nasir original recipe:https://www.foodaholic.biz/koftay-ka-salan-simple-meatball-…/

There is another blog if you are inspired to cook curry: https://www.thedeliciouscrescent.com/kofta-kebab-masala/

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Sous vide chicken stuffed roasted pumpkins and tomatoes with mixed salads

Sous vide chicken stuffed roasted pumpkins tomatoes on a bed of mixed salad.JPG

Ingredients

2 chicken breasts, skinless
5 Tbs olive oil
2 Tbs butter
½  butternut pumpkins, peeled and cut to bite size
2 – 4 cubes of frozen spinach, thawed
a handful of mix cherries
2 – 4 Tbs orange juice, freshly squeeze half orange for caramelize
salad mix of your choice or packet
salt and pepper, to taste

Method

Bring water to boil in slow-cooker.Preheat oven 180 deg.

Peel the skin of pumpkin, cut into bite size; add into the boiling water to par- boil it. Removed drained and place them in a line tray. Season with salt, pepper and drizzle oil. Take 2-4 pieces and roughly chopped them for stuffing. Place the remainder in the oven to cooked and brown slightly about 18-20 minutes.

Meanwhile lay each chicken breast on a piece of cling wrap. Gently flatten breast slightly. Season each fillet with salt and pepper and divide spinach and boiled pumpkin mixture between fillets. Roll up chicken tightly to form a log.

Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in the boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from water and allow to rest about 5 minutes.

Heat frying pan with butter and oil. Next add the orange juice and put the roulade chicken and gently toss it or spoon the orange butter and oil over the chicken to caramelize it.

To serve, plate with fresh salad at the side. Add pumpkin, cherries, roulade and jus a little bit on chicken and salad. You can serve with sweet white wine.

 

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Sous vide chicken stuffed roasted pumpkins tomatoes on a bed of mixed salad.JPG   

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