Chicken
Prep Time: 30 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients:

• 1 cup basmati rice
• 2 cups chicken broth
• 1 pkg fresh mint
• 2 cloves garlic, diced
• ginger root
• 0.45 kg ground chicken/turkey
• 1 lemon
• 1 1/2 cups plain greek yogurt
• 1/4 red onion
• 2 tomatoes
• 1/4 tsp black pepper
• 1 1/2 tsp salt
• 2 tsp curry powder
• 2 tsp garam masala
• 1/4 cup panko bread crumbs
• 1/2 tsp ground turmeric

Steps:

1. Wash the rice and put in a medium sauce pan with the broth and turmeric over high heat. Once boiling, reduce and cook for 18 minutes, then let stand off heat for 5 minutes.
2. Dice the onion and put in a medium sized mixing bowl.
3. Finely grate the ginger and dice the garlic, adding to the bowl with the onion.
4. Add bread crumbs, spices, and chicken to the bowl and mix together until well combined.
   • 1/4 cup panko bread crumbs
   • 2 tsp curry powder
   • 2 tsp garam masala
   • 1 tsp salt
   • 2 cloves of diced garlic
   • 0.45 kg ground chicken/turkey
5. Use a 1/4 cup measure cup to take the mixture and roll into 4 inch long sausage-like shapes and set on a plate
6. Preheat a skillet over medium-high heat.
7. Once the skillet is hot, add oil and the Kofta. Pan-fry them, rotating/flipping them every 3 minutes until browned and cooked through. Remove from heat.
8. Juice lemon into a medium sized salad bowl.
9. Mince the mint leaves and add to the bowl (remove from stems).
10. Trim and small dice cucumber, then add to the bowl.
11. Small dice tomatoes and add to the bowl.
12. Add yogurt, salt, and pepper to the bowl.
    • 1 1/3 cup plain greek yogurt
    • 1/2 tsp salt
    • 1/4 tsp black pepper
13. Serve