Monday, November 28, 2011

Quick Chicken Koftka Kashmiri Curry

Today was busy. So much so that I did not have all day to spend in the kitchen. I am trilled though because I got these wonderful quick sauces from Maya Kaimal. Taylor was happy too.
  Have you heard of her sauces? She only uses Fresh, all natural ingredients. She toasts and grinds the spices, uses fresh flavorful curry leaves, and slowly caramelizes the onions. She takes no shortcuts so that we at home can. These sauces are perfect for when you don't have the time to cook from scratch. Naturally gluten free Tikka Masala and Butter Masala are Vegetarian and the rest are Vegan. These are high end sauces that can make your life easier when you are in a time crunch.
I adapted the meatball recipe from Curry and Comfort. You can view the Original Recipe here. I am only adapting their meatball recipe, and using the Maya Kaimal Kashmiri Indian Simmer Sauce. If you have the time to make sauce from scratch, curry and comfort is the source for great Curry dishes among other things. But as I said before, I am tight for time today. This turned out amazing. I am so happy to know I have something to turn to when I am in a hurry and it will still have the gourmet quality my entire family has come to expect.
For the meatballs:
1lb our ground chicken
1/2 sweet onion sliced
10 mint leaves minced
1/2 Tbsp Garam Masala
3 cloves of minced garlic
1/2 tsp sea salt
1/4 tsp ground pepper
2 TBSP canola oil
 Add 1 Tbsp canola oil to a skillet. Add 1/2 sweet onion sliced and 3 cloves of minced garlic to skillet and saute until fragrant. Set aside.
For the meatballs, add your ground meat,  garam masala, salt/pepper, and mint leaves in a bowl and mix well. 
Add in cooked garlic and onion. Form into large golf ball size meatballs.

Add one more tablespoons of canola oil into your pan and brown your meatballs on each side.
 It is ok if they are not fully cooked through, because you will finish cooking them in the sauce.
Add 1 Jar  Maya Kaimal Kashmiri Indian Simmer Sauce Bring to a boil, cover and simmer for 10 minutes.

Serve over rice.


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