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Home Dish Chicken Meatballs Curry

Chicken Meatballs Curry

Name: How to cook Chicken Meatballs Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sonia Shringarpure (Thefoodiedoodler)

Chicken Meatballs Curry

Chicken mince prepared as meatballs can make very good appetizers for a party, but turning them into curry makes a pleasurable addition to a dinner party menu. #cookclick

Ingredient

Food ration :

4 servings

Cooking time :

60 minutes

500 g

finely ground/mince chicken

finely chopped onion

2-3

green chilies

1/2 bunch

coriander leaves

8-10

mint leaves

2 tsp

ginger-garlic paste

1 tsp

red chilli powder

1 tbsp

coriander powder

1 tsp

garam masala powder

1 tsp

meat or chicken masala

4 tbsp

roasted gram flour (besan)

large egg

1-1/2 tsp

or to taste salt

2 cups

or more oil for deep frying

medium sized onions chopped finely

large tomatoes grated (discard skin)

1 tbsp

heaped ginger-garlic paste

1-2

finely chopped green chilies

1/4 cup

finely chopped coriander leaves

1 tsp

cumin seeds

1/2 tsp

kashmiri red chilli powder

1/2 tsp

turmeric powder

1 tsp

kolhapuri red chilli powder (or spicy red chilli powder)

1 tsp

heaped coriander powder

1/2 tsp

meat masala (optional)

to taste

Salt

Handful

coriander leaves, chopped

1 tbsp

kasoori methi powder

1 cup

warm water

1 cup

marinated chicken mince (portion removed from meatballs)

3-4 tbsp

olive oil

Cooking instructions

* Step 1

For Meatballs: Roast gram flour in a pan for 2-3 minutes stirring constantly. Keep aside to cool.

* Step 2

Grind chilies, lime juice, coriander leaves, and mint leaves coarsely.

* Step 3

In a large mixing bowl, combine all dry spices, ginger-garlic paste, green chutney, salt, gram flour, and egg with the chicken mince thoroughly.

* Step 4

Cover with cling film and refrigerate overnight or for at least 3-4 hours.

* Step 5

Take about 1-1/2 tbsp mixture and, with wet hands, shape it into a ball.

* Step 6

Drop the balls carefully in the hot oil and fry till golden brown in colour from all sides.

* Step 7

Remove from pan and transfer to a place covered with paper napkins to drain excess oil.

* Step 8

For Curry: Heat oil in a wok/casserole. Once it's heated, add cumin seeds and let them turn brown.

* Step 9

Add green chilies and coriander leaves. Stir well for few seconds.

* Step 10

Add onions and saute them till caramelized.

* Step 11

Add ginger-garlic paste and stir well with onions constantly for a minute and till the raw flavors of the paste disappears. Add little water so it doesn't char at the bottom of the pan.