Email: ksingh@solinet.net

Chicken and Vegetable Koftas

Ingredients

For the koftas:
2 chicken breasts chicken bouillon cube 1 8-oz jar of sliced mushrooms 1 8-oz can of petite peas (baby green peas) 1 large carrot, grated 1 3"x3" piece of cauliflower, grated 2 large potatoes, boiled and mashed 1/2 cup slivered almonds 2 tablespoons minced garlic Jeera Salt Curry powder Oil for frying

For the sauce:
1 large onion, chopped
3 fresh tomatoes, chopped
1 tablespoon minced garlic
1 small handful of cilantro
Chili powder
Ground cinnamon
Jeera
Garam masala
Curry powder
Salt

Method:

1. Boil the chicken breasts in water (seasoned with the bouillon cube) until done.
2. Finely mince in the food processor.
3. Put the mixture in a mixing bowl.
4. Add the vegetables (mushrooms through potatoes) and the almonds. Mix well.
5. Season to taste with jeera, salt, and a couple of pinches of curry powder.
6. Add an egg and some breadcrumbs, and form into balls or cigar-shaped logs.
7. Deep fry until golden. Set aside.
8. Heat some oil and add the onion. Brown gently.
9. Add garlic and tomatoes, fry it up for about 5 minutes.
10. Add the cilantro, about a teaspoon of chili powder, a teaspoon of cinnamon powder, two or three pinches of jeera, two or three pinches of garam masala, and two or three pinches of curry powder.
11. Mix well and fry until the oil surfaces.
12. Season sauce to taste with salt. Add the fried koftas, and let simmer gently for 10-15 minutes.

I served it with rice and a yellow split-pea dahl.
You may have some kofta mixture left over (depending on how much gravy the sauce makes, add koftas accordingly), which can be a snack on another day.