Chicken Kofta or Flavoursome Chicken Meatballs
Minced chicken flavoured with mint, onion and ginger shaped into kofta (the Indian word for little meatballs) served with cucumber, tomato and red onion all add up to this being a very tasty dish.
Cooking time: 15 minutes+ standing time
Serves: 4
Degree of difficulty: easy
- 450g lean chicken mince
- 1 small onion, finely chopped
- 1 teaspoon grated ginger
- ¼ cup chopped fresh mint
- 2 teaspoons Changs Light Soy Sauce
- 2 teaspoons Changs Thai Fish Sauce
- 1 teaspoon Changs Sesame Oil
- Oil for shallow frying
- To serve
- Flat breads
- 3 small ripe tomatoes, finely chopped
- 2 small crisp cucumbers, peeled and finely chopped
- 1 small red onion, finely chopped
- plain yoghurt, optional
- Changs Thai Sweet Chilli Sauce
Combine the chicken mince with onion, ginger and mint. Add the soy and fish sauce and the sesame oil. Using wet hands roll the mixture into small meatballs (makes about 12). Refrigerate for 15 minutes.
Cook the meatballs in two batches over medium heat. Drain on absorbent paper.
Serve in flat bread like naan or pita, top with tomato, cucumber, onion, yoghurt if desired and a good drizzle of Thai Sweet Chilli Sauce.
Cooking with Chicken Mince
The meatballs may hiss and the oil may splatter as they cook, this is because chicken mince is not as dense as other minced meats, more water content makes the oil splatter. Chicken mince is very lean and very delicious and in the majority of our recipes can be interchanged with pork mince.
