Chicken balls in a curry sauce. Ingredients: 800 g.
- chicken 2 tablespoons chopped
- tablespoons breadcrumbs 1 tablespoon
- chopped parsley 1 egg
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- 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
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Preparation:
- In a food processor, combine the ground chicken quickly, bread crumbs, Worcestershire and Tabasco sauces and parsley.
- Add egg, salt and pepper and mix again until dough.
- With hands, shape mixture into small balls. Cover and refrigerate for 15 minutes or until dumplings are firm.
- Heat half the oil in a skillet over medium heat. Sauté the meatballs chicken 4-5 minutes so they are browned on all sides.
- When cooked, remove from pan and set aside on paper towels.
- 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.
- Sprinkle with flour and mix well. Add chicken stock cook for 4 minutes over medium-low heat.
- Return meatballs to pan with chicken sauce and simmer 4 minutes. Serve the meatballs with the sauce.