Ingredients
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For the Koftas
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1¾ cups ground Chicken
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¾-inch piece Ginger
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1 teaspoon Turmeric
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2 teaspoons Garam Masala
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2 Garlic
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2 tablespoons chopped Cilantro
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2 tablespoons chopped Mint
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Sea Salt
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Freshly ground Black Pepper
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For the Kofta Curry Sauce
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2 tablespoons whole Cashew
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2 Garlic
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½-inch piece Ginger
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½ Green Chilli
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1 small Onion
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2 tablespoons Clarified Butter
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1 teaspoon ground Cumin
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1 teaspoon ground Coriander
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½ teaspoon Madras Curry Powder
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1 Bay Leaf
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½ Cinnamon
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⅓ cup Heavy Cream
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½ teaspoon ground Cardamom
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1 recipe quantity Saffron Rice
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1 tablespoon Cilantro
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Mango Chutney
Directions
This is a beautifully mild, creamy curry sauce but still has plenty of flavor, with the smooth, rich taste of the cashews and chicken absorbing the warm spices.
Steps
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1
Done
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Mix together all the kofta ingredients, season with salt and pepper, cover and chill 30 minutes in the refrigerator. |
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2
Done
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Meanwhile, toast the cashews in a dry pan over medium heat 3 minutes, tossing frequently, until lightly browned. Tip out of the pan onto a plate. Put half the cashews into a spice grinder or small food processor along with the garlic, ginger, chili and onion and 2 to 3 tablespoons water, and blitz to a smooth paste. Set aside. |
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3
Done
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Remove the kofta mixture from the refrigerator and roll into walnut-size balls. Heat half the clarified butter in a large skillet over medium heat. Add the koftas and fry 4 to 5 minutes until cooked through and nicely browned on all sides. Remove from the pan and keep them warm. |
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4
Done
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Wipe out the pan, then return it to medium heat and melt the remaining clarified butter. Add the cashew and onion paste and cook 3 minutes, stirring, until fragrant. Add the cumin, ground coriander and curry powder, and cook 1 to 2 minutes, stirring. Stir in 1 cup water and add the bay leaf and cinnamon stick and a large pinch of salt and pepper. Bring to a boil, then turn the heat down to low and simmer 2 to 3 minutes until the sauce has thickened and reduced slightly. Stir in the cream and cardamom. |
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5
Done
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Spoon a mound of saffron rice on each serving plate and top with the koftas. Spoon some of the sauce over them and put the rest in a gravy boat to serve separately. Sprinkle with the cilantro leaves and the remaining cashews and serve with a spoonful of mango chutney. |
