Chicken Meatball Curry
Ingredients
1 lb ground chicken breast | ||
1 lb ground chicken thighs | ||
1/2 small onion | ||
1/4 cup bread crumbs | ||
1 egg | ||
kosher salt and black pepper to taste | ||
1/2 tsp each of cayenne, turmeric, ginger powder, paprika, oregano | ||
2 cloves garlic, minced | ||
3 tbs vegetable or canola oil | ||
2 tbs butter | ||
2 tbs flour | ||
2 tsp hot or mild curry powder | ||
1 and 1/2 cups chicken stock | ||
3/4 cup light cream |
- Add the chicken to a food processor and pulse to coarse chop the chicken.
- Add the onion, bread crumbs, egg, seasonings and garlic, then process into a fine mix.
- Remove and shape the meat into small balls.
- Heat the oil in a skillet and brown the meat balls all over,
- Drain all oil and add the meatballs to a oven proof casserole dish.
- Heat the butter in a sauce pan, add the flour and curry powder and cook over low heat for about 2 minutes, stirring constantly.
- Add the stock and the cream and simmer for about 5 minutes. Do not allow to boil.
- Pour the sauce over the meatballs, cover the dish and bake in a preheated 350 degree oven for 45 minutes.
- Serve over rice or with potatoes.
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