Recipe
for :
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Chicken
Koftas with Mint Yoghurt
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|
 This
recipe comes from Chef Alan Coxon. Alan is a
food entertainer who combines a great sense of fun when
cooking with his vast knowledge of food origins, ingredients
and food history. Alan rose through the ranks from the
four-star Loews Hotel in Monte Carlo to head chef at
Europe's largest four star hotel, and is a winner of
five gold medals for food sculpting. Alan has appeared
in many TV programmes and is currently a chef presenter
on Good Food Live on UK Food.
Alan's
latest book Ready
in Minutes came out last year
and you can find out more about Alan, and his book,
on his biography
page or
on his own web site www.alancoxon.com
Ingredients
For
the Koftas:
750g
minced chicken
30ml / 2 tablsp fresh chopped mint
10ml / 2 tsp of fresh grated ginger
5ml / 1 tsp of ground coriander
2.5ml / ½ tsp garam masala
5ml / 1 tsp of hot chilli powder
60ml of natural yoghurt
3 tablsp of ghee (clarified butter)
For
the sauce:
2 onions sliced
2 cloves of garlic
2.5mml / ½ tsp of cardamom
5ml /1 tsp of garam masala
5ml /1 tsp of turmeric
5ml /1 tsp of cumin seeds
15ml /1 tablsp of tomato puree
2 tomatoes chopped
2 small aubergines, chopped
2 chillies, chopped
250ml of chicken stock
15ml /1 tablsp or coriander leaves
To
finish the dish:
30ml / 2 tablsp of natural yoghurt
15ml / 1 tablsp of mint leaves, shredded
Method
- Mix
the chicken mince, mint, ginger, coriander, garam
masala, chilli powder and yoghurt together in a bowl.
Shape the mix into ovals or sausage shapes.If too
moist and it does not hold its shape, add a little
flour.
- Place
the koftas on a tray and refrigerate. Heat ½ the ghee
in a large pan and cook the koftas until browned all
over. Drain on kitchen paper.
- Heat
the remaining ghee in the same pan and cook the onions,
garlic, cardamom, garam masala, turmeric, and cumin.
Stirring until the onions are lightly browned
- Add
the tomato puree, tomatoes, aubergine and chillies,
cook with a lid for a further 15 – 20 minutes then
remove the lid and add the koftas and cook for an
additional 10 minutes.
-
Just before serving, mix together the mint and yoghurt,
spoon the koftas into a bowl and top with mint yoghurt,
serve with rice.
Serves 4
Chef
Alan Coxon
www.alancoxon.com
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