Kofta curry: In a large, wide pan, heat the oil. If making for lunch: For easier eating, use a 1 1/2 tablespoon cookie scoop to make mini kofte kebabs. 1/2 teaspoon cinnamon. The meatballs can be prepared one or two days in advance and refrigerated. Prep Time 10 mins 1 1/4 pound ground dark meat chicken. 2 tablespoons plain yogurt. Remove and cool the kofta balls while you prepare the sauce/curry. Alternately, the kofta can be deep-fried in hot oil. Chicken Kofta Meatballs. 1 teaspoon ground coriander. 1 1/2 teaspoons sea salt. Preheat the oven at 350 F. Bake the vegan chicken kofta meatballs for 20 minutes until the balls brown a bit and become lighter. 2 garlic cloves, finely minced. 1 1/2 teaspoons ground cumin. Preparation: Whiz the chicken breast up in a food processor to make ground chicken, Cook the meatballs on a cookie sheet for 12-15 minutes. To cook: Add the meatballs to a skillet or cookie sheet with at least 1/2 inch lip and bake at 425 for 18-20 minutes. Pinit. Place the vegan chicken kofta meatballs on the baking sheet. chicken breast, 1 egg, 1 onion, 2 tablespoons bread crumbs, 2 teaspoons starch, 1 teaspoons baking soda, 1 tablespoons minced parsley, 1 tablespoon olive oil, Salt, Black pepper, Cumin, Vegetable oil to fry. 1/2 cup minced fresh herbs. This makes eating at lunch easier and makes the meatballs bite sized. Chicken kofta curry {chicken meatballs curry } A delicious chicken meatballs curry made with minced chicken, ginger, garlic, cilantro, red chili powder, turmeric and steam cooked in a spicy curry. 1 tablespoon olive oil. 500 gr. Zest of 1 lemon. Serves 4 to 6. Pinit. Yogurt Feta Sauce. Bake for 20-25 minutes or till done.