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Chicken balls in a curry sauce.

Ingredients: 800 g.

• chicken 2 tablespoons chopped
• tablespoons breadcrumbs 1 tablespoon
• chopped parsley 1 egg
• 1 / 4 cup olive oil
• 2 onions, peeled and sliced 2 tablespoons
• tablespoons curry powder 1 tsp
• tsp cumin 2 tsp
• tablespoons flour 2 cups
• chicken broth, hot pepper and salt

Preparation:

1. In a food processor, combine the ground chicken quickly, bread crumbs, Worcestershire and Tabasco sauces and parsley.
2. Add egg, salt and pepper and mix again until dough.
3. With hands, shape mixture into small balls. Cover and refrigerate for 15 minutes or until dumplings are firm.
4. Heat half the oil in a skillet over medium heat. Sauté the meatballs chicken 4-5 minutes so they are browned on all sides.
5. When cooked, remove from pan and set aside on paper towels.
6. Heat remaining oil in a skillet and cook the onions for 2 minutes. Stir in curry powder and cumin and mix well. Continue cooking another 5 minutes.
7. Sprinkle with flour and mix well. Add chicken stock cook for 4 minutes over medium-low heat.
8. Return meatballs to pan with chicken sauce and simmer 4 minutes. Serve the meatballs with the sauce.