Focus on food: October 02, 2006

Chicken Ball Curry

The following recipe is from our Westport Cooks Archives and a previous class with Pepper Sinkler (Heart Smart Cooking). You can use this recipe and add your own style as you make your own Chicken Chicken Ball Curry.

Ingredients:
• 1 lb. boneless, skinless chicken breast
• 2 garlic cloves, minced
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 2 teaspoons canola oil
• 1 medium onion, thinly sliced
• 1/2 teaspoon crushed hot red pepper
• 1/2 teaspoon tumeric
• 1/2 cup chopped tomato
• 1 ½ cups chicken broth
• 2 tablespoons coarsely chopped fresh coriander

Directions:
• Place the chicken in the workbowl of a food processor and finely chop.
• Add ½ the garlic, the ginger, cornstarch and ½ the salt. Mix until well blended.
• Shape heaping teaspoons of chicken mix into round balls.
• Heat the oil in a medium sized skillet.
• Add the onion, hot pepper, remaining garlic and tumeric. Cook over moderate heat until the onion is softened.
• Add the tomato and chicken broth. Bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes.
• Stir in the remaining salt and chicken balls. Cook over moderately low heat for 10 minutes.
• Stir in the coriander and cook 5 minutes more. Serve over rice or couscous.