Curried Chicken Balls Recipe
Ingredients
| Raw chicken or Turkey - 2 pounds, ground | ||
| Onion powder | 1 Teaspoon | |
| Season-All - 1 teaspoon | ||
| MSG - 1/4 teaspoon | ||
| Egg | 1 (Curry powder - 1 tablespoon) | |
| Salt | 2 Teaspoon (Curry powder - 1 tablespoon) | |
| Lemon juice | 2 Teaspoon (Curry powder - 1 tablespoon) | |
| Fine bread crumbs - 2 tablespoons | ||
| Flour | 1/4 Cup (16 tbs) (Curry powder - 1 tablespoon) | |
| Butter | 1/4 Cup (16 tbs) (Curry powder - 1 tablespoon) | |
Directions
MAKING
1) Combine together all the ingredients, except for the flour and butter, and mix well.
2) Form the mixture into small, bite-size balls.
3) In flour, roll the balls lightly.
4) In butter, sauté the floured balls for about 15 minutes, or till they are golden brown in all sides.
SERVING
5) In a chafing dish or a candle-warmed casserole, serve the Curried Chicken Balls while still hot (serve in the Creamy Curry Sauce, is preferred). Serve lots of toothpicks with the curried balls.
1) Combine together all the ingredients, except for the flour and butter, and mix well.
2) Form the mixture into small, bite-size balls.
3) In flour, roll the balls lightly.
4) In butter, sauté the floured balls for about 15 minutes, or till they are golden brown in all sides.
SERVING
5) In a chafing dish or a candle-warmed casserole, serve the Curried Chicken Balls while still hot (serve in the Creamy Curry Sauce, is preferred). Serve lots of toothpicks with the curried balls.
Chef
