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Curry Chicken Balls Recipe

It has been a long time since I made indian style appetizers... after Mexican and Italian why not a quick culinary jump to India? These are curry chicken balls, appetizers always appreciated by guests around the world...

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Ingredients (for a dozen balls):

Preparation: 20 minutes
Cooking time: 10 minutes
You will need:

2 chicken breasts
2 slices of bread (or simply use ready-made breadcrumbs)
1 teaspoon Madras curry
1 / 2 onion
10 basil leaves
1 egg
2 tablespoons flour
2 tablespoons olive oil

For the sauce:
4 oz. (100g) cottage cheese,
2 tbsp lemon juice,
1 teaspoon Madras curry powder,
1/2 tablespoon red pepper
Salt and pepper.


For the sauce:

1) Drain the cottage cheese by leaving it in a strainer 15 minutes. Dice the peppers into very small bits, as small as you can. In a bowl, beat the cheese with the curry, and lemon juice. Add salt and pepper then add the diced peppers. Reserve, refrigerated.

The meatballs:

2) Chop onion and basil. Remove crust from bread, cut into crumbs and soak the bread in a little milk.

3) Skip the white chicken meat grinder.

4) In a bowl, combine all ingredients, seasoning with curry powder, salt and some pepper.

5) Beat the egg and pour into a bowl. Place flour in a second plate and the breadcrumbs in a third.

6) Form into balls about the size of a walnut. The move successively into flour, the egg and breadcrumbs.

In the pan:

7) Heat the olive oil, in a skillet with high walls; over medium heat, brown the meatballs, so they are cooked on all sides.

Finishing Touches:

Serve hot. Each dip the meatballs using wooden skewers in white cheese sauce