Creamy Curried Chicken Ball
Indulge in the exotic flavors of this Creamy Curried Chicken Ball recipe, a delightful fusion of aromatic spices and velvety coconut milk. Perfectly seasoned ground chicken is combined with breadcrumbs, garlic, and ginger, then shaped into tender, golden-brown meatballs that simmer to perfection in a rich, spiced curry sauce. A touch of Greek yogurt adds a luscious creaminess, while fresh cilantro provides a bright, fresh garnish. This crowd-pleasing dish is quick to prepare in just 50 minutes and versatile enough to serve as a satisfying appetizer or a hearty main course alongside steamed rice or warm naan bread. Bursting with bold flavors and comforting textures, this recipe is a must-try for curry lovers seeking a unique twist on a classic favorite.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 100 grams Breadcrumbs
- 1 large Egg
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 400 milliliters Coconut milk
- 3 tablespoons Fresh cilantro
- 3 tablespoons Plain Greek yogurt
- 1 medium Onion
Instructions
Finely mince the garlic and grate the ginger. Set aside.
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, 1 teaspoon of curry powder, cumin, salt, black pepper, 2 cloves of minced garlic, and half the grated ginger. Mix well until all the ingredients are evenly incorporated.
Using your hands, form the chicken mixture into small bite-sized balls (about the size of a walnut). You should get approximately 16-20 balls.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, carefully add the chicken balls to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown. Remove the chicken balls from the skillet and set aside.
Peel and finely dice the onion. In the same skillet, add 1 tablespoon of vegetable oil and sauté the onion over medium heat for 5 minutes until soft and translucent.
Add the remaining garlic, ginger, and curry powder to the skillet. Stir and cook for 1 minute until the spices are fragrant.
Pour in the coconut milk and bring it to a gentle simmer. Allow the sauce to cook for 5 minutes, stirring occasionally.
Return the chicken balls to the skillet, ensuring they are submerged in the sauce. Cover the skillet with a lid and simmer gently for 15 minutes, or until the chicken balls are fully cooked through.
Stir in the Greek yogurt to make the sauce creamy and adjust the seasoning with additional salt and pepper if needed.
Garnish the dish with freshly chopped cilantro before serving.
Serve warm as an appetizer or with steamed rice or naan bread as part of a main meal.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 5867 mg | 255% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 44.2 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 325 mg | 25% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3668 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
