Chicken Kofta
Super moist and tender on the inside with a perfect crisp outer layer, these minced chicken meatballs are truly out of this world.
Serves
2
Cooking Time
30 mins
Cuisine
Malaysian
Ingredients (A)
- 2 stalks spring onions, sliced
- 2 green chilies, chopped
- 1 egg yolk
- 1 tsp. white pepper
- Salt
Other ingredients
- 350 grams potatoes, boiled and mashed
- 4 Ayamas chicken breast pieces, boneless and diced
- 4 tbsp. fried onions
- 1 onion, diced
- 2 cups bread crumbs
- 3 eggs, beaten
- ½ cup wheat flour
- A little oil to fry
- 1 packet Brahim Madras curry paste
- 2 tbsp. coriander leaves, chopped finely
Instruction
- Heat the oil and fry the chicken with the onions.
- Pour the chicken and ingredients (A) into a bowl and mix them all up.
- Shape the kofta in to oval balls.
- Roll the kofta in flour, then dip it in the egg and finally roll it in bread crumbs.
- Fry the chicken kofta in oil until golden brown.
- Heat up the Brahim’s Madras curry paste in a different pan.
- Add in the koftas and mix it evenly.
- Serve immediately and add coriander to garnish.
