Curried Chicken Balls Recipes

LEFTOVER CURRY CHICKEN CHEESY BALLS RECIPE BY TASTY

Steps:

• Combine the rice with 2 tablespoons of curry sauce.
• Mix in the flour, cheese, 1 egg yolk, and pepper.
• Roll into balls, make a well in the middle and place in some curry chicken.
• Secure the ball by rolling it in your hands again.
• Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
• Heat the oil in a pan to 325°F (160°C).
• Fry the arancini for a few minutes, until golden brown.
• Enjoy!

CHICKEN CURRY MEATBALLS

Steps:

• In a medium size bowl combine the ground chicken and all other ingredients except for the oil. Stir to combine.
• Pour the oil into a medium size skillet and heat over medium heat.
• Scoop the meat out with a spoon and round using your palms. Carefully place the meatballs into the heated oil to cook. Cook all sides of the meatballs, but don't cook the meatballs fully through. Remove from the pan and set onto a plate.
• Pour out the oil from the pan and return to heat.
• Cook the onion and garlic until soft. Stir in the curry paste and stir to combine.
• Slowly pour in the coconut milk and stir until curry paste and coconut milk are combined.
• Add in the lime juice and honey. Stir.
• Bring to a simmer and add the meatballs back into the sauce to continue cooking. Cover the pan and allow to simmer for about 20 minutes.
• Serve warm and with long grain white rice if desired.

SPICY CHICKEN CURRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

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).

THAI CURRY CHICKEN MEATBALLS

Steps:

• Make the meatballs: In bowl, mix ground chicken, garlic, ginger, green onion, salt and pepper until evenly combined. Form into balls about 1-1/2 inches in diameter. Oil your hands as you roll to keep chicken from sticking to your hands.
• In a large oven-proof skillet, add oil on medium high heat. Place meatballs in skillet and brown each side, turning often about 2-3 minutes per side until a crust forms. Remove meatballs from pan and set aside.
• Make the curry sauce: In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Stir in the bay leaf (or lime leaf), curry powder, cayenne pepper. Add the coconut milk, chicken broth, fish sauce, and lime zest. Then stir until combined. Bring liquid to a low simmer.
• Place meatballs back into the skillet and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked (timing will depend on meatball size and how much you seared the meatballs).
• If desired, squeeze in some lime juice and top with minced cilantro. Serve over rice, with slices of crusty bread, with flatbreads, or however you prefer to enjoy your curry.

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.

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.

THAI RED CURRY CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees. Lightly grease a baking sheet with oil. In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.
• Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)
• Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.
• Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
• Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.
• Add in curry paste and cook for an additional minute.
• Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.