Serves: 4
Ingredients:
4 fresh long green chillies, seeded
2cm (1″) piece ginger, peeled and grated
1 onion finely chopped
1/2 tsp. ground black pepper
2 fresh coriander plants or cilantro
700g minced beef, chicken, or fish
1 egg
2 tbsp. vegetable oil
2 onions, thinly sliced
3 tbsp. curry paste
1 stick cinnamon
1 stalk lemon grass, crushed
8 fresh curry leaves
1 450g can of chopped tomatoes
Steamed Indian Basmati rice

Method:
Combine chillies, ginger, onion, pepper, and 1 coriander plant in a food processor and blend well until a paste forms.
Now combine minced meat, chicken or fish, egg, and salt to taste in a bowl and mix well.
Stir in blended paste and form into egg shaped patties and place on a tray. Cover and refrigerate for 1 hour.
Heat oil in pot and fry onion slowly until golden. Add all remaining ingredients except tomato and cook over low heat until well combined. This takes about 10 minutes. Add tomatoes and juice, remaining chopped coriander plant and cook over medium heat for a further 10 minutes.
Now add the kofta and cover leaving to set. Turn the heat down to low. Do not stir as the koftas will break up. Shake the pan or use a chopstick as I do pushing gently against the kofta to make sure that they do not stick to the bottom of pan.
Add enough water very slowly to reach the consistency you like (we like it dry so I add about 1/2 cup water) and continue cooking over low heat for 25 minutes or until the oil rises to the surface.
This is now ready to serve.

Serves: 8 to 10
Ingredients:
2 whole chickens cut into quarters or eighths
2 to 3 cloves garlic, minced
Olive oil
Cinnamon
Cardamom
Cayenne
Curry powder
Brown mustard seeds
Salt and pepper

Method:
Mix everything except the chicken in a mortar and pestle until it forms a thick paste. Rub all over the chicken. Bake chicken for about 45 minutes in a 350°F oven or until done.

Ingredients:
6 green cardemon pods
2 lb chicken
6 cloves, whole
1 tsp salt
2 tsp cinnamon
1 tsp turmeric
1 medium onion
6 peppercorns
6 tbsp vegetable oil
2 bay leaves
5 garlic cloves
1/4 tsp ginger root
1 tsp black pepper
1/2 cup tomato puree
1 cup water

Method:
prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl. Chop the onion and brown in the skillet for about 10 minutes.

After the onions are ready, add the garlic/ginger/pepper mixture. Let simmer for approximately 5 minutes, then add the chicken. Let the chicken simmer for approximately 30 minutes or until cooked.

Add the cardamoms, cloves, cinnamon, turmeric and bay leaves. Leave them whole. Simmer for 5 minutes. Finally, add the tomato puree and water to the mixture and cook until the mixture has thickened. Serve with rice and chapati.