The Kofta Connection

As a child I rarely, if ever had Kofta curry (meat-ball curry) unless there were guests coming to our house. Although the journey from the keema (mince meat) to a kofta seems rather simplistic, for some reason Kofta never got inducted into the routine repertoire. 

 

So as a child I always looked  forward to the holidays and the special occassions when there was a great influx of people in our house and naturally the kofta was there to impress.

 

Now take my word for it, making this curry is simple. Nevermind my peculiar family dinner dynamics. The recipe which I have for you here is my version of the Kofta curry. It is not the Bengali recipe that I am used to.  The pungent Mustard oil and the other spices that go into it is an acquired taste.

 

My friends are coming home tonight and none of them are Bongs. Keeping that in mind I re-worked the recipe. It is prepared with Punjabi tadka here. With Diwali right round the corner take the additional 10 minutes to make this gorgeous dish. A little would go a long way.

The Curry Delight

Chicken Keema Curry

The Spicy food that we Indians generally have is quite an addictive food pattern. Once you have gone the spicy way, and your tongue starts relishing the heat of the magic-box spices, there's no going back. Although there is one tiny problem. Some of the most alluring dishes are definitely time consuming to make. Plus, what about the novice cook or people just getting introduced to Indian cooking? 

My answer is mince chicken. Easy to eat, easy to make and so very versatile. Its absolutely idiot proof. So what are you waiting for? Just follow this simple recipe and start your 20 mins dinner plans today.