Kari Bebola Ayam | Curry Chicken Meatballs

Kari Bebola Ayam | Curry Chicken Meatballs

   August 27, 2020       Lyn Alina

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Every time we re-stock our groceries, chicken breasts are a must have ingredient that we never forget to buy.

Why chicken breasts, you might ask.

It's because I have a lot of yummy recipes that I can prepare with chicken breasts - as fillings for my curry puffs, meat pies, quiches and of course, for making  our favorite chicken meatballs!

Some people prefer to use dark meat (usually chicken thigh) for making chicken meatballs since that part is more juicy than white meat (chicken breast).

I couldn't agree more that using dark meat indeed makes your chicken meatballs juicier.

You can use dark meat to make your meatballs, if your have any.

But if your option is only chicken breasts, don't get disheartened, because I know how to make delicious, chewy and moist chicken meatballs from chicken breasts.

Yes, trust me!😄

The secret ingredient is, OIL. 

You need to add oil in your meatball dough to make moist chicken meatballs.

And don't forget tapioca flour, it'll make your meatballs chewy.

The rest of the ingredients are spices of your choice and whole egg or just the white.

I used only the white egg for this recipe.

As usual, for visual instructions, you can watch the video below:

We like our homemade version of chicken meatballs very much and now we have never bought ready made chicken meatballs anymore.

These chicken meatballs can be frozen straight away after you shaped them into balls, just make sure to layer your tray with plastic and grease with some oil before putting the meatballs on top.

This is to ensure the meatballs did not stick to the tray once they've frozen.

Another option is to steam your meatballs over high heat for 5 minutes, until the outer layer turns whitish, and let them cool first before storing in a Ziploc bag or container to freeze.

I made chicken meatballs cooked in thick, fragrant curry gravy to be enjoyed with my homemade oat bread for our dinner.

Since we have to reduce our rice intake, I need to prepare fulfilling dishes to substitute rice to prevent binge eating later on.

These curry chicken meatballs is not only fulfilling, it is rich in flavor and also delicious even on it's own.

I'm sure you'll going to like it!

HOMEMADE CHICKEN MEATBALLS RECIPE

Category: High Protein Recipes, Diabetic Friendly Recipes

Serving Size : 3 to 5

CHICKEN MEATBALLS

(Yield : Approximately 26 pieces)

Ingredients:

2 pieces of chicken breasts (550 grams) - finely ground

3 cloves of garlic - finely ground

1 1/2 tbsp of coriander seeds - soaked and finely ground (can substitute with coriander powder)

1 cm of ginger - finely ground

1 tsp of fennel seeds - soaked and finely ground (can substitute with fennel powder)

2 tsp of black pepper powder Salt to taste Egg white from 1 egg 5 tbsp of tapioca flour

1 tbsp of olive/vegetable oil

Instructions:

1. In a bowl, add all the ingredients and mix until well combined.
2. Shape the dough into small balls and arrange on a tray line with a sheet of plastic. Lightly oil the plastic to prevent the meatballs from sticking onto it.
3. Heat some oil in a non-stick frying pan, once hot, fry the meatballs over medium heat until the meatballs are lightly brown on all sides. No need to fry for too long since we'll be cooking the meatballs in curry later on.
4. Set aside while we prepare the curry gravy.

FRAGRANT CURRY GRAVY

Ingredients:

1/2 onion - diced/thinly sliced 2 cloves of garlic - chopped/finely ground 1 cm of ginger - chopped/finely ground 1 pandan leaf 2 tbsp of meat curry powder 1 tsp of chili powder 1/2 tsp of turmeric powder 1/2 cup of coconut cream/thick coconut milk 2 tomatoes - cut into wedges Water as needed 1 medium size carrot - cut into bite size Salt to taste Sugar if needed Vegetable oil for cooking

Instructions:

1. Heat oil in a wok about 2 to 3 tablespoons, stir fry diced onion, chopped garlic and ginger until fragrant.
2. Add knotted pandan leaf, 1 tomato, meat curry powder, chili powder and turmeric powder and stir fry for a few seconds until the spices become paste-like.
3. Add water as needed, fried chicken meatballs and carrot. Season with salt and sugar if using. Cover and simmer over low heat until carrot is tender-crisp and the gravy is slightly thickens.
4. Lastly, add coconut cream or thick coconut milk and cook for another few minutes to ensure the coconut cream/milk is completely cooked.
5. Curry chicken meatballs is ready to be served!

*NOTE*

The meatball dough is quite sticky causing the shaping process is quite difficult. I would recommend to oil your hand before shaping the meatballs or wear gloves if you have any.