Chicken koftas in spicy curry with roast potatoes

Chicken koftas in spicy curry with roast potatoes

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  • 8
  • Easy
  • Dairy free
  • 30 minutes
  • 30 minutes
  • Meerkat Pinotage 2011


  • 1 kg chicken mince
  • 1 onion, finely chopped
  • 2 t fresh coriander, chopped, plus extra to garnish
  • 1 chilli, finely chopped
  • Sea salt and freshly ground black pepper
  • 40 g chickpea flour
  • Olive oil, for frying
  • 2 Granny Smith apples, sliced julienne
  • 1/2 lemon, juiced
  • 50 g celery, sliced into ribbons
  • Fresh coconut, finely grated, to garnish
  • For the curry sauce:
  • 100 g brown sugar
  • 2 lemons, juiced
  • 2 oranges, juiced
  • 1 chilli, chopped
  • 1 t ground ginger
  • 1 t ground cinnamon
  • 1 T curry powder
  • 1 T garam masala
  • 70 g tomato paste
  • 2 x 400 ml coconut milk
  • For the roast potatoes:
  • 350 g baby potatoes, parboiled and flattened
  • 4 T olive oil
  • 4 cloves garlic, chopped
  • 1 t ginger, grated
  • 1/2 t turmeric
  • 1 chilli, seeded and chopped
  • 1 t mustard seeds
  • 1 t cumin seeds
  • 3 curry leaves
  • 1 lemon, juiced

Cooking Instructions

Preheat the oven to 200°C.

Combine the chicken mince, onion, coriander, chilli and seasoning in a large mixing bowl. Roll the mixture into large balls and dust with chickpea flour. Chill for 15 minutes.

Heat the olive oil in a large pan and fry the koftas for 5 to 7 minutes, or until golden brown. Drain on kitchen paper. Transfer to a baking tray and finish in the oven for 5 to 7 minutes, or until cooked through.

To serve, place the roast potatoes in a serving bowl, top with the koftas and pour over the curry sauce. Mix the apple, lemon juice and celery and place on top. Garnish with the grated coconut and fresh coriander.

To make the curry sauce, combine the sugar, lemon and orange juices, chilli and spices in a pan and reduce over a high heat for 5 minutes. Whisk in the tomato paste and coconut milk and simmer for 10 minutes until the sauce starts to thicken.

To make the roast potatoes, preheat the oven to 200°C.

Drizzle the crushed potatoes with 1 T olive oil and roast for 15 minutes. Mix the remaining olive oil, garlic, ginger, turmeric, chilli, mustard seeds, cumin seeds, curry leaves and lemon juice to form a paste. When the potatoes are cooked through, toss in the paste.

Discover more chicken recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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