Thai chicken meatballs curry

Name: Thai chicken meatballs curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 pound ground chicken; 4 cloves minced garlic (or 1tsp garlic paste); 1 tsp ginger paste; 2 stalks green herbs(or green onions); 1/2 tsp salt; 3 tsp black pepper; 2 tsp oil; For the curry:; 3 cloves garlic; 1 bay leaf; 1 tsp curry powder (garam masala.); 1/2 tsp red chilli powder; 1 cup coconut milk; 1 cup chicken broth.(homemade.); as required Lemon zest(optional.); 1 tsp lemon juice; Handful coriander leaves chopped; as required Oil for deep frying; For chicken broth:; 2-3 slices carrot; 1 small medium size onion; 1 Bunch spinach; 2-3 beans; some chicken pieces

Neelu B. @cook_14661758

Kolkata

#nonindian
#post 3
This is a thai pot chicken curry made with an indian spices and herbs as well.taste delicious with th coconut milk,and lemon i made it with a different texture and turns out to be an awsome taste..

Neelu B. @cook_14661758

Saved

Ingredients

4 servings

1 poundground chicken
4 clovesminced garlic (or 1tsp garlic paste)
1 tspginger paste
2 stalksgreen herbs(or green onions)
1/2 tspsalt
3 tspblack pepper
2 tspoil
Forthe curry:
3 clovesgarlic
1bay leaf
1 tspcurry powder (garam masala.)
1/2 tspred chilli powder
1 cupcoconut milk
1 cupchicken broth.(homemade.)
as requiredLemon zest(optional.)
1 tsplemon juice
Handfulcoriander leaves chopped
as requiredOil for deep frying
For chicken broth:
2-3 slicescarrot
1small medium size onion
1 Bunch spinach
2-3 beans
somechicken pieces

Saved

Steps

1

In a bowl,mix the ground chicken,ginger,herb leaves,salt,and pepper,2 to 3 tsp corn flour,until well combined. Add oil as well.Then make a pakoda shape or can make a round shape ball of your choice.
2

In a large skillet, add oil on a medium heat.Place the chicken meat in a skillet and let it turn Brown on both the side for 2 to 3 min.Remove the meat from pan and keep aside.
3

For chicken broth,I prefer a homemade with healthy choice. For this,boil the onion,2 to 3 green beans,bunch of herbs leaves,2 to 3 chicken pieces, 1 to 3 spinach leaves,In the same skillet over medium heat add garlic,and cook until fragrant, for a min. Stir the bay leaf,garam masala powder,red chilli powder,and add the coconut milk,chicken broth,and lemon juice,mix it properly,bring it to a boil in a low flame.
4

Place the meat back in the curry sauce,in a low flame for about 10 to 15 mins or till the meat is well cooked. Add in some lime juice to taste tangy,switch off the flame and serve it with rice and top it with fresh coriander leaves.