Chicken Meatball Curry | Spekko Rice
Home > Recipe > Chicken Meatball Curry

Chicken Meatball Curry

Chicken Meatball Curry

This delicious family meal recipe is from Karen Hart’s new cookbook “Toor met Hoender”.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 3.00 out of 5)
Loading...

Ingredients

    900 g chicken mince
    1 Small onion, chopped
    ¼ cup breadcrumbs
    1 egg
    ½ tsp dried basil
    ½ tsp dried thyme
    ½ tsp dried origanum
    ½ tsp cayenne pepper
    ½ tsp turmeric
    ½ tsp paprika
    5 ml (1 tsp) salt
    ½ tsp freshly ground black pepper
    1 Garlic clove, finely chopped
    45 ml (3 tbsp) oil
    30 l (2 tbsp) cake flour
    15 ml (1 tbsp) medium curry powder
    375 ml (1 ½ cups) chicken stock
    ¾ cup cream
    4 cups coked Spekko Saman White Rice to serve

Method

    1. Preheat the oven to 180 °C.
    2. Mix the chicken mince, onion, breadcrumbs, egg, the dried herbs, cayenne pepper, turmeric, paprika, salt, pepper and garlic. Roll into walnut sized balls.
    3. Heat the oil in a large pan and brown the meatballs. Set aside on kitchen towel to absorb extra oil.
    4. Pack into a large ovenproof dish.
    5. Melt the butter in a pot, add the cake flour and curry powder and cook for 2 minutes on a low heat.
    6. Add the stock and cream and stir and cook for 5 – 7 minute until thickened.
    7. Pour the sauce over the chicken meatballs, cover the dish and bake for 30 minutes.

As the coronavirus (COVID-19) continues to spread throughout the world, at Pioneer Foods we are taking proactive steps grounded in science to protect the safety of our products, our employees, their families and support our communities around the country.