Chicken Ball Curry

This recipe is tasty. I love meatballs and meat patties, but for this recipe, I chose to use ground chicken instead, to reduce the total fat content. Please, it's important to use full fat coconut milk here, light coconut milk will not give you the same outcome.

This recipe is *FF, PF, LF and KF (I don't know why, but kids looove meatballs).

FF-fertility friendly
PF-pregnancy friendly
LF-lactation friendly
KF-kid friendly

If you don't have a meat grinder, ask the people at the counter where you buy your chicken breasts to mince them for you.

The chicken balls come out so deliciously moist, and you'll find that the flavours from the curry really permeate them. TASTY!

Ingredients

400g of minced chicken breasts
1 egg
10 atarodo (habanero)
2 inch piece of ginger
1 medium red onion
6 cloves of garlic, divided
2 tablespoons of coconut oil
14oz can of coconut milk
2 teaspoons of paprika
1 teaspoon of ground coriander
3 teaspoons of curry powder, divided
1 teaspoon of ground turmeric
1/2 teaspoon of ground cardamom
1 bay leaf
2 stock cubes
2 teaspoons of salt, divided

Method

To the ground chicken, add 1 teaspoon of salt, 1 teaspoon of curry, and 2 chopped cloves of garlic. Mix well and form into 1 inch balls.

Make a paste by blending together the pepper, ginger, and 4 garlic cloves with as little water as possible.

Heat the coconut oil in a wok on medium-high heat. Add the pepper paste, stir and leave to cook for 5 minutes. Add 2 teaspoons of curry powder, paprika, turmeric, cardamom, bay leaf, stock cubes, and salt. Stir and cook for 2 minutes.

Add the coconut milk, and bring to a boil. Add the chicken balls gently, do not stir for 3 minutes.

Gently stir and leave for another 3 minutes. Serve with rice or pasta.

Enjoy, and remember,
It's sooo good for you!

Deema