Chicken Kofta Curry: warm-spiced meatballs in a sauce that needs no dairy or nuts

Kofta usually leans on nuts to bind the meatballs and dairy or nuts to thicken the curry. This version needs neither, and it does not taste like anything was left out. The warmth here comes from real aromatics: turmeric, cinnamon, ginger, garlic, and bay, and the sauce gets its body from pumpkin puree and a little coconut milk.

The dish carries real nourishment. Ground chicken is a source of lean protein and the B vitamins involved in energy metabolism, and the pumpkin puree is a source of vitamin A, which supports the mucosal and immune tissue that matters for a calmer immune system. Turmeric and ginger add warmth and are studied for a steadier inflammatory response, a general association worth knowing rather than a promise about your own body.

Roll the meatballs with oiled palms, let the sauce come together while they rest, and serve it over cauliflower rice. A quiet thank you to the bird that made this meal possible belongs here too.

Ingredients

For the meatballs (makes 16):

• 1 pound ground chicken
• 1 1/2 tablespoons fresh ginger
• 1 1/2 tablespoons minced garlic (about 4 cloves)
• 1/4 cup chopped cilantro
• 3/4 teaspoon sea salt
• 1 teaspoon turmeric
• 1 tablespoon olive oil, plus a little extra for shaping

For the curry base:

• 1 tablespoon olive oil
• 1 cinnamon stick (about 2 inches)
• 1 bay leaf
• 1 red onion, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 cup canned unsweetened pumpkin puree (butternut squash puree works in its place)
• 1/4 cup full-fat coconut milk
• 1 1/2 cups water
• 1/2 teaspoon coconut sugar (optional)

Method

Mix all the meatball ingredients together by hand until just combined. With lightly oiled palms, roll the mixture into 16 balls and set them aside.

Warm the oil for the curry in a wide pot over low heat. Add the bay leaf and cinnamon stick and let them bloom for about 30 seconds, until fragrant.

Add the onion, salt, turmeric, and ground cinnamon. Cover and cook on low for about 5 minutes, until the onion is soft.

Stir in the pumpkin puree, coconut milk, and water. The sauce stays thin on purpose. Bring it to a slow boil for 3 to 4 minutes, and stir in the coconut sugar now if you are using it.

Lower the meatballs into the sauce so they sit about half-submerged. Simmer uncovered for 5 minutes, then turn them gently and cook another 3 to 4 minutes, until cooked through.

Serve over cauliflower rice, or with cassava tortillas or roti.

Air fryer variation

The meatballs can be air-fried instead of simmered: shape them, brush lightly with oil, and air-fry until cooked through, then add them to the finished sauce to warm and absorb flavor. Air fryer time is untested here, so check a meatball for doneness before combining.

*Adapted from a-squirrel-in-the-kitchen*