SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
CURRIED CHICKEN BALLS APPETIZER
Guests love these little chicken bites that get some zip from curry. The savory snacks work well for any occasion, big or small. -Judy Slotter, Alpharetta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 5 dozen appetizers.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).
Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
CURRY CHICKEN MEATBALLS
My favorite Indian takeout dish is chicken curry, so I was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. I use ground chicken, cilantro, cumin and curry powder, plus a touch of lime zest and some jalapeno for heat. The recipe makes plenty of meatballs, so if you're lucky you'll have some leftover for a lunch the next day.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
- Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
- Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
- Serve the meatballs over rice with the roasted onion and more cilantro leaves.
INDIAN CURRY CHICKEN BALLS RECIPE - (4/5)
Provided by LyndaD
Number Of Ingredients 8
Steps:
- Mix together: cream cheese, and mayo. Then Mix: chopped chicken, almonds, chutney, curry and salt. Mix everything together, make into balls and roll in coconut.
INDIAN CHICKEN BALLS
I clipped this recipe from the local paper years ago. It is a great appetizer. I will usually roll half of the batch in the coconut flakes & leave the other half plain. Time does not include chilling time.
Provided by Judy from Hawaii
Categories Chicken
Time 30m
Yield 75 appetizers
Number Of Ingredients 8
Steps:
- Mix together all ingredients except coconut flakes.
- Blend well.
- Chill several hours, then roll into 1 inch ballsusing level teaspoon to measure.
- Optional: roll in coconut flakes.
Nutrition Facts : Calories 21, Fat 1.8, SaturatedFat 0.8, Cholesterol 4.8, Sodium 31.8, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.9
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
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