Time 45m Yield 6 Number Of Ingredients 31 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray. Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet. Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt. Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Time 15m Yield 16 servings, 2 filled leaves each Number Of Ingredients 9 Steps:
Combine all ingredients except endive leaves and sour cream. Spoon onto endive leaves. Top with sour cream.
Time 45m Yield 2 dozen. Number Of Ingredients 17 Steps:
Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.
Time 45m Yield 3 1/2 dozen Number Of Ingredients 9 Steps:
Add the first 5 ingredients to a mixing bowl; use an electric mixer and beat on medium speed until smooth. Add in chicken, green onions, and celery; stir to combine. Shape into 1-inch balls (may need to chill mixture before shaping into balls). Roll balls in chopped nuts. Chill until ready to serve. May chill up to 2 days; freeze up to 1 month.
Time 25m Yield 16 Number Of Ingredients 8 Steps:
Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well. Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.
Time 10m Yield 10 servings (2 cups). Number Of Ingredients 8 Steps:
In a bowl, beat cream cheese, marmalade, curry powder, salt if desired and pepper until smooth. Stir in the chicken, onions and celery. Shape into a large ball. Roll in almonds or parsley. Cover and chill. Serve with crackers.
More about “curried chicken balls appetizer recipes”
Yield 10 servings Number Of Ingredients 9 Steps:
Combine the rice with 2 tablespoons of curry sauce. Mix in the flour, cheese, 1 egg yolk, and pepper. Roll into balls, make a well in the middle and place in some curry chicken. Secure the ball by rolling it in your hands again. Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again. Heat the oil in a pan to 325°F (160°C). Fry the arancini for a few minutes, until golden brown. Enjoy!
