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Sunday, December 5

Curry chicken meatballs

2 pounds
Onion, finely chopped
2 tablespoons
Bread crumbs
¼ cup
½ teaspoon each
Ginger powder
Black pepper
Basil, dried leaves
Thyme, dried leaves
Oregano, dried leaves
1 teaspoon
Garlic, minced
1 clove
Safflower oil
3 tablespoons
2 tablespoons
2 tablespoons
Curry powder
1 teaspoon
Chicken stock
1 ½ cups
¾ cup
  1. Preheat oven to 350°F.
  2. In a food processor, coarsely chop the chicken meat (if you are not using ground meat).
  3. Add onion, bread crumbs, egg, seasonings, and garlic; process to a fine mix.
  4. Remove and shape into small balls.
  5. Heat the oil in a large skillet on medium heat, and brown the meatballs.
  6. Drain all oil; transfer meatballs to a casserole dish.
  7. Heat the butter in a saucepan; add flour and curry powder, and cook for 2 minutes over low heat.
  8. Add the stock and cream, simmer for 5 minutes.
  9. Pour sauce over the meatballs.
  10. Cover the dish, and bake for 45 minutes.
Serve with rice.

  • Do the meatballs in batches. Even with my largest skillet, it takes three batches to brown 2 pounds of chicken.
  • Be careful with splattering oil!
  • Though a glass baking dish will work, I recommend a 2-quart, cast iron casserole dish with a lid (thanks to aunt Kay for the oval KitchenAid dish that I use!).
    Recipe from the Fresh Ideas: Chicken booklet.

    1 comment:

    1. Yum - that looks good. And I bet it's adaptable.