Chicken Kofta Curry | Indian Curry | Slough Tiffin Service

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Chicken Kofta Curry |•| Avilable on Order Now

Fragrant Kofta curry has a deep, complex, exotic Middle Eastern flavour. Kofta is like kebab made with minced meat (or chicken) into a circular (sometimes, loaf-shaped, or finger-length) ball of savoury. The sophisticated delicacy Chicken Kofta Curry is prepared with raw minced finely ground chicken dumplings (or small pieces of chicken), mixed in a delicious creamy spicy saucy recipe. The fried kofte (kofte is plural for kofta) dumpling is cooked in herbs where it absorbs the flavours of the curry to give a plump, juicy texture to the highly seasoned chicken balls. It is a gravy dish with a shadow of their Mediterranean selves.

Most meatball curry recipes come from Lucknow (India), the place extremely popular for non vegetarian (chicken) recipes from the Mughlai Cuisine.

Basic information

Koftan is a verb meaning "to grind" or "to pound." The Greek (Turkish) keftada are the kebabs that were transformed into the curried spicy dish, originally popular in the culinary traditions of north India.
It is a delicious non vegetarian curry, an excellent source of nutrients.
It works well with jeera rice or roti (chapati). It is a pilau (even biriyani) friendly dish.
It is made from 100% pure herbs and spices.
It is gluten-free, without any artificial colour, flavours or preservatives.
It can be served All Year-round.
The dish can be eaten every day and is prominently found in non vegetarian Indian Tiffin Service.

About Chicken Kofta Curry

The arrival of the kofta to the Indian subcontinent can be credited to the Turko-Afghans conquerors in the 11th century. India's first tryst with the Ancient Greeks when Alexander invaded India and then Seleucus's daughter marrying Chandragupta Maurya create a cultural intermingling that led to the creation of many new recipes. Later Afghan Turk invasions led to wide modifications in local food habits.

Similar to the kebab, the desi kofta has metamorphosised and became a prodigy of local dishes as it was made with local spices, and the usage of meat was guided by the regional practices. It is similar to the Israeli kofta, cooked in a tomato-based sauce.

Experts claim Maulana Rashidul Khairi included kofta pilau as a delicacy in his work Bid-e-Zafar, a chronicle of the court of the last Mughal emperor, Bahadur Shah Zafar.'

Restaurant Chicken Kofta Curry

Most Indian restaurants serve "Nargisi kofta", mostly prepared for special occasions that appear like a flower called Nargisi. The basic Mughal kofte is widely served by restaurants in Delhi, Bhopal and Hyderabad, made by simmering kofta (fried chicken dumplings) in curd-based aromatic gravy complementing its steamy appeal.

Homemade Chicken Kofta Curry

Chicken Kofta Curry is made with minced chicken simmered in saucy tomato-yoghurt gravy made with turmeric, ginger, garlic, red chilli powder, wholesome and curry powder, that helps make insanely juicy, incredibly moist and tender chicken balls.

How to serve?

Meatball curry can be served as a chief dish for a heavy main course tiffin or thali meal. It is eaten with jeera rice (or chapati), salads of fresh greens, tomatoes, and grilled peppers.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.