Sugar-Free Kofta Curry
Indulge in the satisfying flavors of **Sugar-Free Kofta Curry**, a healthier twist on a beloved classic that doesn't compromise on taste. Featuring tender, spiced chicken koftas made with chickpea flour and aromatic coriander, this dish is simmered in a rich curry sauce crafted with creamy coconut milk, crushed tomatoes, and a medley of bold spices like garam masala, turmeric, and fenugreek leaves. Perfect for those avoiding added sugar, this recipe offers a wholesome balance of savory depth and spice. With every bite, you'll enjoy a comforting blend of textures and layers of flavor—all ready in just over an hour! Serve this gluten-free curry with fluffy rice, warm naan, or soft roti for a complete, satisfying meal. Keywords: sugar-free curry, healthy kofta recipe, chicken kofta curry, sugar-free dinner recipes, low-sugar curries.
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Recipe Information
Ingredients
- 500 grams ground chicken (or beef/lamb for non-health preferences)
- 1 cup grated onion
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons chickpea flour
- 2 tablespoons fresh coriander, chopped
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 2 teaspoons salt
- 0.5 teaspoon pepper
- 1 teaspoon turmeric powder
- 4 tablespoons vegetable oil
- 400 grams crushed tomatoes
- 1 cup coconut milk
- 1 leaf bay leaf
- 1 stick whole cinnamon stick
- 0.5 teaspoon crushed red chilies
- 1 tablespoon fenugreek leaves (kasuri methi)
Instructions
In a mixing bowl, combine the ground chicken, grated onion, garlic paste, ginger paste, chickpea flour, fresh coriander, cumin powder, garam masala, 1 teaspoon salt, and 0.5 teaspoon pepper. Mix well until all the ingredients are thoroughly combined.
Shape the mixture into small balls, about the size of a golf ball, to form koftas. Set them aside on a plate.
In a large pan over medium heat, add 2 tablespoons of vegetable oil. Once the oil is hot, add the koftas in batches, frying them until they are golden brown on all sides. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the bay leaf and cinnamon stick, allowing them to sizzle for about a minute.
Add the crushed tomatoes, turmeric powder, and 1 teaspoon salt to the pan. Cook, stirring occasionally, until the tomatoes reduce and the oil begins to separate from the mixture, approximately 10 minutes.
Stir in the coconut milk, crushed red chilies, and fenugreek leaves. Allow the mixture to simmer for 5 minutes, creating a fragrant curry sauce.
Carefully add the fried koftas back into the pan with the curry sauce. Cover and let them simmer for about 10-15 minutes on low heat, stirring occasionally to ensure the koftas absorb the flavors of the sauce.
Adjust seasoning with additional salt or pepper if needed. Serve hot with your choice of naan, roti, or rice.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 38.9 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
