Chicken Thai Curry Balls

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Chicken Thai Curry Balls

Description

Cooking Time

Preparation Time :5 Hr 0 Min

Cook Time : 15 Min

Total Time : 5 Hr 15 Min

Ingredients

Serves : 4
  • 300 gms for balls - chicken breasts


  • 1/2 cups butter milk


  • 1 1/2 nos onion medium finely chopped


  • 1 1/2 tbsp red thai curry masala


  • 2 tbsp freshly ground black peppercorns,for marination


  • 1/4 cups coriander leaves – roughly chopped


  • 3/4 tbsp corn flour


  • 1/2 tsp salt , for marination


  • 1 tsp lemon juice


  • 1 cups oil for frying


  • 3/4 cups for the coating - rolled oats coarsely ground


  • 3-4 tbsp other ingredients – for serving - any dip


  • 3-4 nos thai curry paste (red) - dry ingredients - dried kashmiri or byadgi red chills, broken


  • 2 nos dried spicy red chilli


  • 1 - 1/2 tbsp coriander seeds


  • 1-1/2 tsp cumin seeds


  • 1 tsp black paper


  • 1 tsp turmeric powder


  • 4-5 nos wet ingredients - garlic cloves


  • 1 nos onion roughly chopped - medium


  • 1 inch ginger, peeled and roughly chopped


  • 1 cups chopped coriander


  • 1/2 tsp lemon zest / orange zest


  • 1/2 tbsp lemon juice


  • 2 nos lemongrass stalks–finely chopped (only tender white part required)


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

Directions

  • Thai Curry Paste (Red) - Dry roast all dry ingredients except Turmeric and grind well.
  • 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.
  • 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.
  • In a nonstick pan add oil. Drop marinated chicken breast and cook it for 4-5 minutes from both the sides.
  • Switch off the flame. Let it cool.
  • 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.
  • Add finely chopped onion. Mix well. Cover and keep in the refrigerator for 15 minutes.
  • Spread rolled oats in a plate.
  • Divide stuffing into 10-12 small equal parts. Shape them into a smooth ball.
  • Coat well in the rolled oats.
  • 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.
  • Drain oil completely. Place them on kitchen towel.
  • Serve hot with any dip.