Curried chicken meatballs


A general misconception is that curries are unhealthy and full of fat. That’s definitely not the case with homemade curries, unlike the ones served in restaurants which are laden with oil and coconut milk. Curries can be very healthy and there is a lot of variety too- curries with lentils, beans, vegetables, chicken, egg, fish, goat, prawns or just about any vegetable or meat. Curries are so easy and versatile; you give me some onions, tomatoes and chillies, I can make a tasty nutritious curry in a hurry!

This traditional curry is made with fried chicken balls, but I baked them which tasted equally good. That’s the healthy twist in today’s recipe.

You will need: (for a family of 4)

For the chicken balls:

Minced chicken – 500 gms

red onion – 1, finely chopped

ginger garlic paste – 1 tsp

chilli powder – 1 tsp

cumin powder – 1/2 tsp

white of 1 egg

powdered oats/bread crumbs – 1 tbsp

oil – 2 tsp

salt and pepper

For the curry:

shallots – about 10- 12

ginger – 1-inch piece

garlic – 4 cloves

tomatoes – 2

chilli powder – 2 tsp (you can reduce 1/2 tsp if you don’t want it too hot)

coriander powder – 1.5 tsp

turmeric powder – 1/4 tsp

garam masala powder – 1/2 tsp

salt to taste

grated coconut – 1 tbsp

almonds – 10

oil – 2 tsp

cilantro – to garnish

Wash the chicken mince and drain out the water completely. Mix all the ingredients for the chicken balls and shape them into small balls. Arrange them in a muffin/ cupcake tray lined with baking paper as shown below (you may use cupcake moulds instead of the baking paper if you think it’s too much of a hassle to cut the paper into small squares). Preheat the oven at 220°C for 10 minutes. Place the tray in the oven and bake for 15 minutes.


Meanwhile, prepare the curry: Make a paste out of the shallots, ginger and garlic. Puree the tomatoes. Heat oil in a pan, add the shallot paste and saute until it starts to brown. Then add the tomato puree and heat until the mixture thickens. Now add all the spice powders, salt and 1 cup of water, cover and let it boil for about 15 minutes at medium heat. Make a paste out of coconut and almonds.

The balls would be ready by now, add the coconut paste and the balls to the curry and let it boil further for 10 minutes or until the required consistency is reached. Take off the heat and garnish with cilantro. Enjoy with rice, roti or bread of your choice.

Have you tried making a healthier version of a traditional dish? You are welcome to share it here.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s