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19.4.18

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

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COOKING AND HOMEMAKING

COOKING AND HOMEMAKING