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24 Jun 2016 No Cook Savoury

Chicken ‘koftas’ with peanut dipping sauce

These moreish bites combine the traditional shape of Indian koftas with South-east Asian flavours. Quick and easy to make, they can be prepared in advance for perfect stress-free party food. Use the lemongrass trimmings for an infused tea, or to flavour soup, curry or rice.


Line a tray with non-stick baking paper and set aside.

Tear or chop the chicken into rough pieces and place in a food processor. Add the ginger, chilli, peanut butter and coriander leaves. Blitz to a smooth paste. The mixture should stick together when squeezed. Season to taste.

Shape the chicken mixture into 20 sausage shapes about 2.5cm wide and 5cm long (about 25g each). Arrange them on the prepared tray as you go. If using lemongrass for the sticks, trim each one down to about 8cm long, leaving the root intact, then slice in half lengthways. Push the top end of the trimmed lemongrass or lolly stick into the centre of each kofta, like a lollipop. Cover and chill in the fridge for at least 30 minutes or overnight, until firm. These can be made up to two days ahead.

To make the dipping sauce, place all the ingredients into a blender and blitz until as smooth as possible. Pour into a small bowl, cover and chill in the fridge until needed. This can be made up to three days in advance. It is best removed from the fridge about 20 minutes before serving, so it can reach room temperature and soften.

When ready to serve, place the chopped peanuts in a small serving bowl. Arrange the chicken koftas on a serving platter, with the bowls of peanut dipping sauce and chopped peanuts beside. Garnish with scattered coriander leaves, and serve. To eat, dip a kofta first into the sauce, then into the nuts.


For A Twist…

Turn into a main meal by tossing the peanut sauce through cooked noodles. Serve with the koftas (sticks optional), and scatter the coriander and chopped peanuts on top.

Shape the chicken mixture into balls or patties and serve in pitta pockets or on burger buns with the peanut dip and salad.


This recipe is taken from my book ‘The No-Cook Cookbook’ available in all great bookstores and online at Amazon.

Photo (c) Cristian Barnett

You will need...

400g cooked chicken
2.5cm piece of fresh ginger, peeled and chopped
1 red chilli, chopped, and de-seeded if you prefer
50g smooth peanut butter
Large handful of fresh coriander leaves, plus extra to serve
50g salted peanuts, finely chopped
Sea salt and freshly ground black pepper

100g smooth peanut butter
75ml coconut milk
2 tsp light soy sauce (tamari for gluten-free)
2 tsp fish sauce
1 tsp sriracha or other hot chilli sauce (optional)
Juice of 1 lime
5cm piece of fresh ginger, peeled and chopped
1 garlic clove, peeled and roughly chopped

Food processor
10 lemongrass sticks or wooden ice lolly sticks
Mini-blender or jug blender

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