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 tbsp – minced Garlic
• Jeera
• Salt
• Curry powder
• Oil for frying
• For the sauce:
• 1 – large onion, chopped
• 3 -fresh tomatoes, chopped
• 1 tbsp – minced Garlic
• 1 small handful – Cilantro
• Chilli powder
• Ground Cinnamon
• Jeera
• Garam Masala
• Curry powder
• Salt

Method:

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

Recipe courtesy of Kathya