Chicken Meatball Curry Recipe
Ingredients
| Chicken meat | 900 Gram | |
| Onion | 30 Milliliter | |
| Bread crumbs | 60 Milliliter | |
| Egg | 1 | |
| 3 ml each of, cayenne, turmeric, ginger powder, black pepper, basil, thyme leaves, oregano, paprika | ||
| Salt | 5 Milliliter | |
| Garlic | 1 Clove (5gm), minced | |
| Safflower oil | 45 Milliliter | |
| Butter | 30 Milliliter | |
| 30 ml flour, all purpose | ||
| Curry powder | 5 Milliliter | |
| Chicken stock | 375 Milliliter | |
| Light cream | 180 Milliliter | |
Directions
In a food processor coarse chop the chicken.
Add the onion, bread crumbs, egg, seasonings and garlic.
Process into a fine mix.
Remove and shape into small balls.
Heat the oil in a large skillet and brown the meat balls.
Drain all oil.
Transfer the meatballs to a casserole dish.
Heat the butter in a sauce pan add the flour and curry powder.
Cook for 2 minutes over low heat.
Add the stock and cream, simmer for 5 minutes.
Pour the sauce over the meatballs.
Cover the dish and bake in a preheated 350°F (180°C) oven for 45 minutes.
Serve with rice.
Add the onion, bread crumbs, egg, seasonings and garlic.
Process into a fine mix.
Remove and shape into small balls.
Heat the oil in a large skillet and brown the meat balls.
Drain all oil.
Transfer the meatballs to a casserole dish.
Heat the butter in a sauce pan add the flour and curry powder.
Cook for 2 minutes over low heat.
Add the stock and cream, simmer for 5 minutes.
Pour the sauce over the meatballs.
Cover the dish and bake in a preheated 350°F (180°C) oven for 45 minutes.
Serve with rice.
Chef
