Murg kay koftay curry

Cyrus Todiwalla

This is an easy recipe for turkey koftas, but is very multifunctional as you can also use the same method for making burgers or kebabs. Koftas are meat balls that have been simmered in a gravy or curry sauce. This is a good way to enhance the often blandish flavour of turkey and prevents the meat from becoming dry and chewy as often happens. Chicken can be substituted for turkey if you like. The word ‘Murg’ means chicken!

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4–6

Ingredients

...for the turkey koftas...

750g Freedom Food labelled turkey
breast fillets, skinless
3–4 slices white bread
5cm piece fresh ginger
4–5 garlic cloves
2–3 green chillies
2 tbsp fresh coriander
20 leaves fresh mint
pinch of salt or to taste
½ tsp crushed black pepper
a little oil for greasing the palms of your hands

... for the curry sauce

300g onions, halved and sliced
30g oil
1 green chilli, cut into small pieces
20 curry leaves
375g coconut flour
10g red chilli powder
10g cumin, ground
20g coriander, ground
20g garlic, peeled
20g fresh ginger
5g turmeric, ground
500g tinned peeled tomatoes
1.5l water
seasoning to taste

Method:

For the turkey koftas:

Place all the ingredients, except salt and pepper, in a food processor and mince finely. Season. To check the flavour at this stage, you can make a small ball from the mixture and fry gently, then taste and adjust the seasoning of the mixture if it needs it.

Make the minced turkey mixture into balls about 30-40g. Then, oiling your palms, flatten the balls. (These could be cooked now and eaten as koftas). Set aside.

For the curry sauce:

Heat the oil in a deep saucepan and gently sauté the onions with the green chilli and the curry leaves. Cook until softened but not coloured.

Meanwhile, put all the other ingredients with only 1 litre of water into a blender and whizz until smooth and the ginger and garlic are thoroughly pureed.

When the onions are ready – they should be opaque and well softened - add the puree mix and stir slowly bringing to the boil. It is essential to stir regularly as the coconut may thicken at the bottom and give the curry a burnt flavour. Simmer gently for about 15 minutes so that all the spices cook well, adding more water if necessary. Season with salt to taste. Then add the turkey koftas and simmer gently for 15-20 minutes or until the koftas are cooked through.

Serve the kofta curry with rice.

Preview – from the 2011 edition of the Freedom Food Celebrity Recipe Collection