Curriedchickenballs Recipes

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.

CURRY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
• Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
• Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
• Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
• Serve the meatballs over rice with the roasted onion and more cilantro leaves.

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.

CURRIED ALMOND CHICKEN BALLS

Steps:

• 1. Finely chop almonds and set aside. Mix chicken and cream cheese, breaking up chicken chunks.
• 2. Add chutney, curry to taste, and almonds. Blend well. Season to taste.
• 3. Chill 1 hour or until mixture is firm. Shape into 1 inch balls. Roll in chopped parsley or grated coconut. Chill until serving time.