Chicken Kofta Curry - cooking recipe

Ingredients

3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon ground cinnamon
1 kg ground chicken
2 tablespoons minced garlic
2 tablespoons grated fresh ginger
1/2 teaspoon turmeric
1 teaspoon chili powder (or to taste)
4 tablespoons flour
1 egg
1 teaspoon salt
4 tablespoons oil
2 onions, chopped
10 fresh curry leaves
1 (400 g) can canned tomatoes, chopped
1 (400 ml) can coconut milk

Preparation

Mix the first 3 spices together in a small bowl; set aside.
Place the chicken, one tablespoon each of the garlic and ginger; the turmeric, chilli powder, flour, egg, salt and half the mix you set aside in a large bowl and mix well.
Form into golf ball sized balls.
Heat half the oil in a pan and brown the balls; drain and set aside.
Heat the remaining oil and cook the onions for 5 minutes. Add the curry leaves and remaining mix of ground spices, garlic and ginger to the pan and cook for a further 2 to 3 minutes.
Add the tomatoes and coconut milk; simmer for 10 minutes.
Season to taste with salt and pepper, add the meatballs and cook for another 15 minutes.