Chicken Meatball Curry

Are you a fan of Kola Urundai Kuzhambu? This popular dish from Tamil Nadu is typically made with lamb meatballs, but for a healthier twist, I decided to try making it with chicken instead! The result is a delicious and nutritious chicken meatball curry that I can't wait for you to try.

To make the perfect chicken meatball curry, I suggest using chicken breast for a fat-free and protein-rich option. However, you can also use minced chicken if you prefer. If you don't have fried gram, don't worry - besan flour works just as well for binding the meatballs together.

And if you're feeling adventurous, you can even try making this curry with minced mutton instead of chicken or lamb. The possibilities are endless!

Have you ever tried making Kola Urundai Kuzhambu with chicken before? I'd love to hear your thoughts in the comments below after you give this recipe a try.

You may also like my other chicken recipes such as Grilled Chicken, Hyderabad Chicken Biryani, Chicken 65, Chicken Meat Balls, Spicy Chicken Steak, Tangy and Spicy Chicken Steak, Oven Baked Chicken Drumsticks, Chicken Korma, Oven Fried Chicken, Orange Chicken, Pineapple Chicken and Butter Chicken Masala.

Chicken Meatball Curry 2018-05-27 05:53:22

Chicken Meatball Curry

Serves 4
Prep Time: 00:15
Cook Time: 00:30
Total Time: 00:45

Ingredients

For Chicken Meatballs:

• 300 grams Chicken Breast or minced chicken
• 2 tbsp Coconut
• 1/2 tbsp Fried gram
• 1 inch Cinnamon stick
• 1 tsp Fennel seeds
• 3 Cloves
• 3 Green chilies
• 1 inch Ginger
• 4 Garlic pods
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp or as needed Salt
• 1 handful Chopped coriander leaves

For Curry:

• 1 medium sized, finely chopped Onion
• few Curry leaves
• 2 tsp Ginger and garlic paste
• 1 large sized, chopped Tomato
• 1/4 tsp Cumin powder
• 1 tbsp Coriander powder
• 1/2 tsp Garam masala powder
• 1 cup, extracted from small lemon sized tamarind Tamarind water
• 1/2 cup Thick coconut milk
• to taste Salt
• Finely chopped coriander leaves for garnishing

To temper:

• 2 tbsp Oil
• 1/2 tsp Fennel seeds
• 1 inch Cinnamon
• 2 Green cardamoms
• 3 Cloves
• 1 Bayleaf

Instructions

For ground chicken:

• Clean the chicken properly, then pat dry with the help of kitchen tissue and cut them into small pieces.
• Place 1/2 tbsp of fried grams, cloves, coconut, cinnamon stick and fennel seeds in a mixer jar and grind until coarsely, keep it aside.
• Then add green chilies, ginger and garlic in the same mixer jar and grind until coarsely, keep it aside.
• Finally, place the chicken pieces in the mixer jar and grind it by using pulse button for about 2 to 3 times.

How t make chicken balls:

• In a wide bowl add together the minced chicken. fried gram and coconut mixture, green chilly mixture, red chili powder, turmeric powder, chopped coriander leaves and salt, mix well until combined.
• Divide the mixture into equal parts and make balls.

How to make chicken meatball curry:

• Meanwhile, heat a pan with oil over medium heat.
• When the oil heats, fry all the ingredients given under 'to temper' and fry until spluttering.
• Then add finely chopped onions and curry leaves, and fry until they turn into golden brown.
• Add some salt as to help it cook faster.
• Also add ginger and garlic paste, stir fry till the raw smell leaves.
• Further, add chopped tomatoes and saute well until it starts to soft and mushy.
• Then add red chili powder, coriander powder, turmeric powder and cumin powder, give a quick stir.
• Then pour the tamarind water and 1 cup of water and mix well.
• Add 1/2 tsp of salt or more if needed.
• Allow this mixture to boil and then reduce the heat to low.
• Now gently add the meatballs to the simmering tamarind curry, trying not to overlap any.
• Also, allow the meatballs to cook for 10 mins over medium heat, turning the meatballs occasionally.
• The meatballs will begin to rise and float up to the top of the curry when they are cooked through.
• At this stage add garam masala powder and mix well.
• Then add the coconut milk and mix it gently and cook until the gravy becomes thick.
• When the gravy becomes thick switch off the heat and finally garnish it with finely chopped coriander leaves.
• Now tasty chicken meatball curry is ready to serve.

By Santhi Therese
The Indian Claypot

Place 1/2 tbsp of fried grams, cloves, coconut, cinnamon stick and fennel seeds in a mixer jar and grind until coarsely, keep it aside.

Then add green chilies, ginger and garlic in the same mixer jar and grind until coarsely.

In a wide bowl add together the minced chicken, fried gram and coconut mixture, green chilly mixture, red chili powder, turmeric powder, chopped coriander leaves and salt, mix well until combined.

Divide the mixture into equal parts and make balls.

Meanwhile, heat a pan with oil over medium heat. When the oil heats, fry all the ingredients given under ‘to temper’ and fry until spluttering.

.

Then add finely chopped onions and curry leaves, and fry until they turn into golden brown. Add some salt as to help it cook faster.

Also add ginger and garlic paste, stir fry till the raw smell leaves.

Further, add chopped tomatoes and saute well until it starts to soft and mushy.

Then add red chili powder, coriander powder, turmeric powder and cumin powder, give a quick stir.

Then pour the tamarind water and 1 cup of water and mix well. Add 1/2 tsp of salt or more if needed.

.

Allow this mixture to boil and then reduce the heat to low.

.

Now gently add the meatballs to the simmering tamarind curry, trying not to overlap any. Also, allow the meatballs to cook for 10 mins over medium heat, turning the meatballs occasionally. The meatballs will begin to rise and float up to the top of the curry when they are cooked through.

At this stage add garam masala powder and mix well.

Then add the coconut milk and mix it gently and cook until the gravy becomes thick.

When the gravy becomes thick switch off the heat and finally, garnish with finely chopped coriander leaves.

Now tasty chicken meatball curry is ready to serve.