Chicken Mince Ball Curry

CHICKEN MINCE BALL CURRY

A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. 

For the Meatballs:

Chicken Mince - 1/2 kg, finely minced meat

Garam masala powder - 1/4 tsp

Green chilies - 2, finely chopped

Coriander leaves - 4 tbsps, finely chopped

Pepper powder ½ tsp

Salt - 1/2 tsp

For Gravy

Onions - 2, large, finely chopped

Tomatoes – 2 (I pureed my tomatoes)

Potatoes - 2 cubed

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Red chili powder - 1 1/2 tsps

Coriander powder - 1 tbsp

Cumin powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Curry leaves - 1 sprig

Coconut milk - 1/2 cup

Salt to taste

Cooking oil - 3 tbsps

Coriander leaves - 2 tbsps, finely chopped

In a bowl, add the thoroughly washed and drained minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.

Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 minutes on low to medium flame.

Once the onions turn transparent, add the ginger garlic paste and saute for 3 minutes.  Add red chili powder, coriander powder, cumin powder and turmeric powder.  Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.

Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 minutes. Add the potatoes.  Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 5 minutes. Lower the flame, place lid and cook for 20 minutes.  Add coconut milk and cook further 5 minutes and turn off heat. Garnish with chopped coriander leaves.

Serve with boiled rice, pulao or chappati