MEATBALL CURRY - HOMEMADE CHICKEN MEATBALLS IN A RICH WHITE CURRY!! - with a vegan option

Hi world!! Been missing a couple of weeks….I know…it was a series of being unwell, then my little one being unwell, some personal engagements, some travelling and finally a wee bit of lazing around J!!

But, then here I am back, with a curry and some nice homemade meatballs…its Italia dipped in India….meatballs in a white, rich spicy curry. I’ll leave the talking and ranting for my next post when I have more time (so be prepared the next timeJ)….let’s just quickly get down to our dish and the making.

What we have here is a rich cream, stock and onion gravy flavored with cilantro, garam masala, rasins and cashew nuts. It’s best eaten with kerala style paalappam/rice crepes (check out the recipe by my dear blog buddy Shn@kitchenmishmash) But, it’s just as good with plain naan, paratha or pita bread!

The meatballs can be store bought also. There won’t be a compromise in tasteJ. This curry taste best served warm with some cilantro and garam masala garnish. Don’t serve it hot!

And read on for the VEGAN option J

Ingredients: (serves - 5)

For meatballs:

Minced chicken breast - 500grams

Fresh ginger garlic paste - 3 tablespoon

Garam masala powder - 1 tablespoon

Green chilli paste - 2 teaspoon (vary to taste)

Bread crumbs - ½ cup

Egg - 1

Pepper - 1 teaspoon

Salt to taste

Oil for frying

For gravy:

Onion - 4 medium sized very finely chopped

Ginger garlic paste - 1 tablespoon

Green chillies - 2 finely chopped

Pepper - 1 teaspoon

Canola Oil- 1 tablespoon

Whole cinnamon stick - 1 piece

 Whole clove - 4

Chicken stock - 2 cups

Heavy cream - 1 cup

Cashew nuts - a handful

Raisins - a handful

Cilantro - 4 sprigs chopped

Garam masala - 2 teaspoons

A pinch of sugar

Salt to taste

Method:

1.      Soak cashew nuts and raisins for an hour in a bowl filled with just enough water.

2.      Mix ingredients for meatballs and make into balls.

3.      Freeze balls for 1/2hour till firm.

4.      Heat oil for frying in a pan.

5.      Fry meatballs till golden brown.

6.      Remove into towels to drain off excess oil.

7.      Heat 1 tbsp oil in a vessel, preferably non-stick one.

8.      Add cinnamon and cloves. Sauté for a min.

9.      Add finely chopped onions and a pinch of salt.

10.  Ones it sweats out add ginger garlic paste and green chilli.

11.  Let it cook till onion is almost trasparent. Don’t let the onions change colour or the curry will not be white!

12.  Add chicken stock and bring to boil.

13.  Simultaneously, wipe of excess oil and cut meatballs into halves.

14.  Add meatballs and pepper to curry. Let it simmer for a couple of mins on a low heat.

15.  Grind cashew and rasins into fine paste.

16.  Add paste to the curry and let it cook on a low heat for couple of mins.

17.  Last add cream, mix well and off the flames.

18.  Now add the garam masala and a pinch of sugar.

19.  Adjust gravy to sauce thickness using hot water and check salt.

20.  Garnish with chopped cilantro & a pinch of garam masala. Leave aside for 15mins.

21.  Serve warm with flat bread of your choice and enjoy J.

A Vegetarian/Vegan option:

We can substitute meat for cottage cheese/ potato, some carrot and capsicum. Make koftas/ balls.

Substitute chicken with vegetable stock.

Add thick coconut cream for vegan recipe.

All steps will remain same except don’t halve the koftas before putting them in curry.

Pin It