Recipe: Chicken Kofta Curry

Recipe: Chicken Kofta Curry

Food
Try this chicken kofta curry from Alan Jones and Mark Latham's new cookbook.

Try this chicken kofta curry from Alan Jones and Mark Latham's new cookbook.

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SHARPEN your knives – things are about to get heated in this new cookbook from Mark Latham and Alan Jones.

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SHARPEN your knives – things are about to get heated in this new cookbook from Mark Latham and Alan Jones.

Yes, you read that correctly. The former Labor leader and outspoken talkback radio host have teamed up to bring you Conversations in the Kitchen – Good Food, Great Friends, a cookbook filled with their favourite recipes.

Of course, there are also generous servings of politics and their views on Australia today. Plus there are plenty of stories about Mark and Alan’s childhoods, people they’ve met and their friendship.

Here is their take on a chicken kofta curry:

You can buy lots of powdered ingredients for curries, and they do make it a quick and easy dish to prepare. But some ingredients I just think make all the difference if they are fresh. Fresh ginger is a sensational ingredient in this dish.

Serves 4. Prepare: 30 minutes. Cook: 45 minutes.

Ingredients

  • 2 teaspoons grated fresh root ginger
  • 2 crushed garlic cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander, finely chopped
  • 800 g minced chicken
  • 3 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 21⁄2 tablespoons Korma or Kofta curry paste
  • 400 g canned diced tomatoes
  • 200 ml chicken stock

Method

Place the ginger, garlic, cinnamon, coriander and chicken in a mixing bowl. Season and mix well with fingers.

Roll tablespoons of the mixture into bite-sized balls, place on a tray, cover and chill for 1-2 hours.

Heat 2 tablespoons of the oil in a large, non-stick frying pan, add the chicken balls and cook in batches until lightly browned. Removed with slotted spoon and set aside.

Add the remaining oil to the pan and place over a medium heat.

Add the onion and stir-fry for 4-5 minutes and then stir in the curry paste.

Stir-fry for 1-2 minutes and then add the tomatoes and stock. Bring to boil, reduce the heat to low and allow to simmer gently, uncovered, for 10-15 minutes or until cooked through.

Remove from heat and serve with steamed rice.

  • Edited extract from Conversations in the Kitchen – Good Food, Great Friends, by Mark Latham and Alan Jones, New Holland Publishers, RRP $35. Available from all good book retailers or online www.newhollandpublishers.com
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