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Chicken Thai Curry Balls

Chicken Thai Curry Balls

Cooking Time

Preparation Time : 300

Cook Time : 15

Total Time : 315

Ingredients

Serves 4

  • For Balls - Chicken Breasts 300 gms

  • Butter milk 1/2 cups

  • Onion medium finely chopped 1 1/2 nos

  • Red Thai Curry Masala 1 1/2 tbsp

  • Freshly ground Black peppercorns,for marination 2 tbsp

  • Coriander leaves – Roughly chopped 1/4 cups

  • Corn Flour 3/4 tbsp

  • Salt , for marination 1/2 tsp

  • Lemon juice 1 tsp

  • Oil for frying 1 cups

  • For the coating - Rolled oats coarsely ground 3/4 cups

  • Other ingredients – for serving - Any dip 3-4 tbsp

  • Thai Curry Paste (Red) - Dry Ingredients - dried Kashmiri or Byadgi red chills, broken 3-4 nos

  • Dried Spicy red chilli 2 nos

  • Coriander seeds 1 - 1/2 tbsp

  • Cumin Seeds 1-1/2 tsp

  • Black paper 1 tsp

  • turmeric powder 1 tsp

  • Wet Ingredients - garlic cloves 4-5 nos

  • Onion roughly chopped - medium 1 nos

  • Ginger, peeled and roughly chopped 1 inch

  • Chopped coriander 1 cups

  • Lemon zest / Orange Zest 1/2 tsp

  • Lemon Juice 1/2 tbsp

  • Lemongrass stalks–finely chopped (Only tender white part required) 2 nos

  • Water–for making paste. 1 1/2 tbsp

Directions

  • 01

    Thai Curry Paste (Red) - Dry roast all dry ingredients except Turmeric and grind well.

  • 02

    Add chopped onion, coriander leaves, lemon grass stalk, ginger, garlic, lemon or orange zest and lemon juice. Add little water and grind into a fine paste.

  • 03

    For Balls– Wash chicken breast. In a bowl take butter milk, salt and freshly ground black peppercorns. Mix well. Add chicken breast, transfer it in the refrigerator. Marinate it overnight.

  • 04

    In a nonstick pan add oil. Drop marinated chicken breast and cook it for 4-5 minutes from both the sides.

  • 05

    Switch off the flame. Let it cool.

  • 06

    In a blender add Chicken breasts, Thai curry masala, roughly chopped coriander leaves, Onion, Salt, lemon juice, freshly ground black peppercorns, corn flour. Blend into coarse paste. Remove it in a plate.

  • 07

    Add finely chopped onion. Mix well. Cover and keep in the refrigerator for 15 minutes.

  • 08

    Spread rolled oats in a plate.

  • 09

    Divide stuffing into 10-12 small equal parts. Shape them into a smooth ball.

  • 10

    Coat well in the rolled oats.

  • 11

    In a wok or kadai, heat oil. Drop prepared balls gently. Fry on a low medium flame until brown and crisp for all the sides.

  • 12

    Drain oil completely. Place them on kitchen towel.

  • 13

    Serve hot with any dip.

Review

5

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