Non-vegetarian

Turkey Kofta Curry

by thecurrytheory
written by thecurrytheory
Jump to Recipe Print Recipe

I have never liked turkey but this recipe changes it all! The seasoned turkey meatballs are not just delectable but actually quite healthy.

“Kofta” means a spiced meatball or vegetable meatball in curry gravy. It’s very popular in Eastern Asian cooking. Just like Meatballs and spaghetti is in every American home. Also, Kofta curry tends to be thicker in consistency compared to a regular meatball curry.

I really love my sister’s turkey meatball curry the BEST

I didn’t want to steal her recipe haha! I hope someday she will share her recipe with me. Hope you all try this dish at home and enjoy the uniqueness of this curry.

Dinner time is meant to be cherished.

Turkey Kofta Curry

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • To make the meatballs:
  • Lean ground turkey 3 lbs
  • 1 tablespoon Ginger garlic and cilantro paste
  • 0.5 teaspoon salt, black pepper to taste
  • 3 tablespoon chickpea flour
  • 1 teaspoon of red chili powder,garam masala powder, cumin & coriander powder and turmeric powder
  • 1 green chili chopped (optional)
  • 1 small handful of cilantro.
  • 2 tablespoons of chopped onions
  • To assemble the meatballs: In a mixing bowl add all the above ingredients to the bowl and mix it well with clean hands to shape them into 2-inch meatballs. Tip: apply oil to your palms as this will prevent stickiness.
  • For the Gravy:
  • 1 medium onion chopped
  • 2 tomatoes pureed in a blender with 1/4 cup of cashews
  • 3 tablespoon of oil.
  • 2 tablespoons of red curry powder
  • 1 cinnamon stick
  • 2 cardamom pods and 3 cloves
  • 1 tablespoon of tomato paste

Instructions

  • In a large pot heat oil and saute chopped onions, cinnamon sticks, cloves, and cardamom together. Stir fry for about 3 mins or until golden brown.
  • After Saute'ed beautifully then add the tomato and cashew paste into the hot pot.  Let it cook off all the uncooked tomato puree for 2-3 mins on medium flame.
  • When the gravy is separated with oil on the top add in the uncooked meatballs.  Do not stir right away but in a minute or so slowly turn the meatballs over and mix well into the sauce.
  • Add in a touch of salt and mix well again.
  • Add 2 cups of warm water, some cilantro leaves chopped and cover and cook for about 15-20 mins on low heat.
  • Add in some extra red curry powder for some spicy taste (optional).
  • Checking occasionally to make sure it's not burning at the bottom of the pot.
  • After about 20 mins it should have a thick curry consistency, add in some water if you like a thinner curry.
  • Drizzle the kofta curry with some olive oil and serve with Basmati rice or Naan bread and a side of raita (yogurt salad).

You may also like

Mughlai Chicken Curry

Shrimp and Eggplant curry

Mutton Masala curry

Beef Bhoona (succulent marinated Beef cubes with potatoes)

Salmon Coconut Curry

Butter Chicken the healthy way!

Seasoned Shrimp fried rice

Boneless Chicken curry

Shrimp and Eggplant curry

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Close