Chicken Balls With Coconut And Curry

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Chicken Balls With Coconut And Curry
Chicken Balls With Coconut And Curry

Video: Chicken Balls With Coconut And Curry

Video: Chicken Balls With Coconut And Curry
Video: Chicken Meatballs with Coconut Curry Sauce Recipe 2024, March
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This appetizer is perfect if you want to surprise people with something non-standard, but not too exotic. Chicken balls with coconut and curry are best served with chutney, which you can make yourself with mango.

Chicken balls with coconut and curry
Chicken balls with coconut and curry

It is necessary

  • - 250 g of boiled chicken fillet;
  • - 150 g cream cheese;
  • - 1 small coconut;
  • - 2 tbsp. tablespoons of thick yogurt;
  • - 1 st. a spoonful of curry powder and chutney seasoning;
  • - Chutney for serving chicken balls;
  • - a handful of nuts (cashews or almonds).

Instructions

Step 1

Chop the coconut, peel some of the brown skin, rub on a fine grater. You should make about 1/2 cup. Spread the grated coconut on paper napkins in one layer, let dry a little. During this time, you can cook chicken balls.

Step 2

Finely chop the boiled chicken fillet. Chop the nuts with a knife or chop in a blender. Mash the cream cheese along with the yogurt with a fork. Toss with chicken, chutney, curry and nuts.

Step 3

Place the coconut flakes in a bowl. Soak your hands in hot water, take about 1 teaspoon of chicken mixture, roll into a ball, roll in shavings, transfer to a flat dish. Repeat this process for all chicken meat. Place the balls in the refrigerator for two hours, serve with chutney.

Step 4

Chutney Recipe: Peel 2 ripe mangoes, cut from the pit, and dice the flesh. Chop a few shallots, chop 2 chili, 3 garlic cloves and 3 cm fresh ginger root. Sauté the onion, garlic, ginger and chili in vegetable oil until soft. Add the mango, half a cup of any vinegar, and 3 tbsp. spoons of honey. Simmer until thick. Pepper and salt to taste. Cool ready-made chutney, store no more than 10 days in the refrigerator.

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