Chicken Kofkas in a Coconut Cream Sauce

A Kofka is essentially a Middle Eastern or Asian version of the meatball - but of course distinctive by the addition of a wonderful blend of spices. I love this recipe as it tempers the spices of the kofka with a lovely, mild coconut sauce. Great if you have a jar of Patak's Korma sauce in the cupboard and fancy something a bit different than well, your usual Korma.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Quick & Easy Chicken Vindaloo

Salmon Kofkas with Indian Slaw

This recipe features

Ingredients

400g chicken mince
1 medium red onion, finely diced
1 tsp freshly grated ginger
1 clove garlic, crushed
1 tbsp fresh coriander, chopped
1 tbsp natural yogurt
2 tbsp vegetable oil
1 500g jar Patak's Korma Cooking Sauce
1 tsp black mustard seeds
unsalted cashew nuts, for garnish

Methods

Combine the chicken mince, onion, ginger, garlic and yogurt in a bowl.
Heat the oil in a large frying pan and carefully drop tablespoons of mix into the pan. Cook the koftas in batches until golden brown.
Return all the koftas to the pan and pour over the Patak's Korma Cooking Sauce. Reduce the heat to low and simmer for 10-15 minutes or until cooked through.
Serve the chicken koftas garnished with cashew nuts as a starter , or with steamed rice and Patak's Naan Breads as a main course.