Chicken Recipes

Chicken Meatball Curry

Chicken Kola Urundai Kuzhambu for a Healthier Delight!

A Culinary Twist: Chicken Kola Urundai Kuzhambu for a Healthier Delight

Embark on a culinary journey to Tamil Nadu with a dish that resonates with tradition – Kola Urundai Kuzhambu. While this beloved dish typically features lamb, I decided to venture into uncharted territory and present you with a version that swaps lamb for chicken. The result? A delectable, healthier alternative that's sure to tantalize your taste buds. I'm thrilled to introduce you to this twist on a classic – the Chicken Meatball Curry. Brace yourself for an explosion of flavors and a health-conscious approach. Are you ready to dive into this delicious adventure? Give this recipe a shot and don't forget to share your culinary escapade in the comments section!

A Twist on Tradition: Chicken Kola Urundai Kuzhambu Unveiled

Let's explore the culinary magic of Tamil Nadu as we reimagine the iconic Kola Urundai Kuzhambu. Traditionally celebrated with lamb, this dish receives a refreshing makeover with the introduction of tender chicken. This exciting fusion captures the essence of tradition while embracing a health-conscious twist – a marriage of flavors that promises to be truly exceptional.

A Healthier Alternative: The Benefits of Chicken

As we transition from lamb to chicken, allow me to present the healthier side of this culinary transformation. By opting for chicken, we're introducing a leaner protein source that's equally delicious. The inclusion of chicken breasts not only maintains a fat-free profile but also boasts a rich protein content, making this dish a wholesome delight for your taste buds and your body.

A Taste of Innovation: Your Turn to Try It

The spotlight is now on you to recreate this sensational dish in your very own kitchen. With a medley of flavors and textures awaiting, prepare to be whisked away by the aromatic charms of the Chicken Meatball Curry. As you embark on this flavorful journey, I invite you to make this recipe your own – whether you follow it to the letter or add your personal flair. Your cooking tale is a valuable part of this culinary conversation, so please don't hesitate to share your thoughts and experiences in the comments below.

Crafting Perfection: Tips for Chicken Meatball Curry

Enhancing your Chicken Meatball Curry experience is my top priority, which is why I'm thrilled to share a few expert suggestions with you. While I've opted for chicken breasts in this recipe, minced chicken is a fantastic alternative that doesn't compromise on taste or texture. The decision to choose chicken breast is guided by its fat-free attributes and its role as a protein powerhouse.

For those without fried gram at hand, besan flour can be seamlessly integrated for binding purposes. And for those willing to explore further, minced mutton is a wonderful substitution that offers yet another layer of taste and culinary diversity.

In Conclusion

As we wrap up our journey through the world of culinary innovation, I encourage you to embrace the flavors of tradition with a contemporary twist. The Chicken Meatball Curry opens doors to a culinary realm where health and taste coexist harmoniously. This dish isn't just a recipe; it's an experience waiting to be savored. So, without further ado, let your kitchen become your canvas, and let your culinary creativity shine. I eagerly await your thoughts and tales of flavor-packed exploration – don't forget to share your journey in the comments below. Happy cooking, and may your Chicken Kola Urundai Kuzhambu be nothing short of extraordinary!

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

Chicken Meatball Curry

Serves 3
Prep Time: 00:15
Cook Time: 00:30
Total Time: 00:45

Ingredients

For Chicken Meatball:

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 Salt or as needed
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
-Salt to taste
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 to 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.