Creamy Curried Chicken Ball Recipes

CURRIED CHICKEN BALLS APPETIZER

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

CURRIED CHICKEN BALLS

Steps:

• Add the first 5 ingredients to a mixing bowl; use an electric mixer and beat on medium speed until smooth.
• Add in chicken, green onions, and celery; stir to combine.
• Shape into 1-inch balls (may need to chill mixture before shaping into balls).
• Roll balls in chopped nuts.
• Chill until ready to serve.
• May chill up to 2 days; freeze up to 1 month.

COCONUT CURRY CHICKEN BALLS

Steps:

• Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
• Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.

CREAMY CURRIED CHICKEN

Steps:

• Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
• Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
• Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
• Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

CREAMY CHICKEN CURRY

Steps:

• Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!

CREAMY CURRIED CHICKEN BALL

Steps:

• Boil two chicken breasts in salted water for 25 minutes.
• Remove from the water, and cool com- pletely in a colander to drain.
• Pat dry with a paper towel and finely chop.
• Toast the almonds until light golden brown in a 350 degree oven and set aside.
• Cream together the cream cheese, A-1 sauce and the curry powder.
• Beat with an electric mixer on medium speed until smooth.
• Stir in the parsley, green onion, celery and the chicken breasts, mixing well.
• Roll into a ball and cover with the toasted almonds.
• Place in the refrigerator in a dish covered tightly with plastic wrap.
• Refrigerate for at least 6 hours or longer.
• The more time the flavors have to blend the better.
• Serve with a buttery-type cracker.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.