After a very long time I’m trying to make something different. It’s a variety chicken curry “chicken balls stew”. I had tried my hands at chicken kofta curry in the past and had failed miserably. But when I saw this recipe (in a local cook book) I wanted to give it a try and yaaay…I’ve succeeded. And it tasted good as well. So let’s proceed…
To make balls
Boneless chicken – 500 gms
Curry leaves – 3 twigs finely chopped
Coriander leaves – ½ cup finely chopped
Pepper powder – 1 tsp
Corn flour – 2tbsp
Salt,oil – as required
Take a stock pot, fill half way with water, add chicken and salt and cook. Mince the cooked chicken. Reserve the chicken stock. Add finely chopped curry leaves and coriander leaves to the chicken and mix very well with hand. Make small balls of the chicken mixture. Now take some water in a small bowl and mix corn flour in it. Dip the chicken balls in corn flour and deep fry. Do not fry it for too long because the chicken is already cooked. So fry it just for a minute or two. Reserve the corn flour mixture as well.
Ingredients for gravy
Onion – 1 big, chopped
Green chillies – 2 chopped
Ginger (crushed) – ½ tsp
Garlic (crushed) – ½ tsp
Celery – 1 tbsp chopped
Spring onion – 2 chopped
Capsicum – 1 cup chopped
Coriander leaves –
Curd – 1 tbsp
Mayonnaise – 1 tbsp
Coconut milk – 1 cup
Pepper powder – ½ tsp
Heat oil in a wok. Add onion, green chilly, ginger and garlic and sauté for a couple of minutes.
Next add capsicum and chicken stock. Add salt accordingly.
Next add the remaining corn flour mixture, coconut milk and boil it.
Now add celery and spring onion and mix it.
Now turn the heat to low and add curd and mayonnaise and mix it well.
Add chicken balls, coriander leaves, pepper powder and give a mix and turn off the heat.