Easy Chicken Kofta in Creamy Coconut Curry

Easy Chicken Kofta in Creamy Coconut Curry: absolutely melt-in-your-mouth succulent kofta (meatballs) in a luscious curry filled with aromatic spices. Perfect for special occasion or just a meal for two, serve with steamed rice or choice of side.chicken-kofta-curry

Hi Everyone, hope you’ll are doing great. I’ve not been keeping well for the past few weeks and wasn’t able to post anything new for quite many days now.

Also, as I’m visiting India these days, being sick here means, you have the whole fam-jam taking extra care of you day and night! They have been going out of their way to nurse me back to health and I’m extremely grateful for all they’ve done.

It’s been so long that I cooked, so this week I’ve been feeling little better and decided to treat them to this luscious, aromatic and absolutely delicious Easy Chicken Kofta in Creamy Coconut Curry along with steamed rice, Microwave Besan Ladoo, and our favorite wine.

And, I definitely wanted to include you’ll and share this amazing recipe with you 🙂


Seriously, there’s nothing more blissful than seeing your fam-jam or friends, sitting together, chatting over funny stuff or remembering older days, laughing and enjoying over tons of food – Absolutely Divine and I totally believe that food binds us all together in a majestic way.

Now, coming back to our Easy Chicken Kofta in Creamy Coconut Curry , as the name suggests, it’s extremely easy to make and the coconut curry is simply divine!!

For this particular recipe, you need the full-fat coconut milk that comes in a tin can, the ones in a carton are too thin for this purpose.

Also, I’m using a blend of whole and powdered spices to make it extremely aromatic and flavorful.


The recipe freezes well too, you can make the koftas and the curry separately and then freeze for atleast a week. Just thaw a night before and heat everything together before serving.

I usually serve them over a bowl of freshly steamed basmati rice but you can use any side.

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :
#easycookingwithmolly + 
@easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram / Twitter / Subscribe to our Newsletter / Google+

Easy Chicken Kofta in Creamy Coconut Curry: #chicken #kofta #coconut #curry


4 People

Easy Chicken Kofta in Creamy Coconut Curry

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image


For Chicken Kofta (Meatballs)

1/2 lb Ground Chicken - Cleaned

1/2 Cup Roasted Chickpea Flour*

2 Tbsp Plain Yogurt

1 Egg - Whisked

1 Tsp Ginger+Garlic Paste

For Creamy Coconut Curry

1 Can Coconut Milk - Don't use the coconut milk in carton, this is made using canned milk

2 Large Onion - thinly chopped

1 Tbsp Ginger+Garlic Paste - i'm using fresh paste

Pinch of Sugar - optional

4 Tbsp Olive Oil

2 Tbsp Fresh Cilantro/Green Chillies - chopped - for decoration

1 Tsp Coconut Milk - for decoration

Whole Spices ***

1 Medium Cinnamon Stick

3 Green Cardamom

2 Black Cardamom

3 Cloves

Powdered Spices ***

1 Tsp Coriander Powder

2 Tsp Turmeric - 1 tsp is used to coat eggs+potatoes and 1 tsp for curry

1 Tsp Garam Masala

1 Tsp Red Chili Powder


    Making the Koftas / Chicken Meatball:
  1. In a food processor (with dough attachment**) add all the 'Kofta' ingredients and pulse to form a smooth dough (Takes about a minute).
  2. Transfer the dough to a bowl and make 10-12 round balls.
  3. Place the chicken balls/kofta on a plate, cover and keep in the refrigerator for about 30 mins (This helps the dough to firm up and prevent kofta's from breaking).
  4. Making the Curry:
  5. Heat a large non-stick pan and add 4 tbsp oil.
  6. Add all the whole spices and saute for half a minute on medium heat.
  7. Add chopped onions to the spices, mix and cook covered for 2 minutes.
  8. To this, add, ginger+garlic paste, all remaining spices and keep sautéing on medium heat till mixture turns pink and the onions are slightly cooked (6-8 mins).
  9. Add coconut milk, mix everything together and cook covered on low heat for 5 minutes. (stirring in between).
  10. Now, remove the meatballs from the fridge and place them delicately on the simmering gravy.
  11. Cover with lid, lower the heat and let the meatballs cook for about 5 minutes. (Keep an eye).
  12. After 5 minutes, remove the cover, touch the meatballs using a spatula and they should be cooked.
  13. Saute the curry and meatballs light and cook uncovered for another 3-4 minutes.
  14. Turn off the heat and transfer the kofta curry to a serving bowl.
  15. Decorate with cilantro/chillies and drizzle some cococnut milk on top.
  16. Serve Hot with steamed basmati rice or choice of side.
Cuisine: Indian | Recipe Type: Entree
287 cal
22 g
13 g
12 g

Click Here For Full Nutrition, Exchanges, and My Plate Info



2 Replies to "Easy Chicken Kofta in Creamy Coconut Curry"

  • comment-avatar
    Jenna December 5, 2017 (2:46 pm)
    Molly this looks so yummy! Is there anyway to make it vegetarian? Could I sub equal weights of chickpeas for the chicken? My stomach is literally rumbling looking at this.
    • comment-avatar
      Molly Kumar December 17, 2017 (12:55 pm)
      Hi Jenna, you can definitely make it vegetarian and substitute it with Chickpeas/ Tofu/ Potatoes or any other Root Vegetables - Thanks, Molly

Leave a reply

Your email address will not be published.

Rate this recipe: