Chicken Meatball Curry

I have no idea where I got this recipe from bookwise. I found it when clearing out some papers this weekend and I remember I copied at my mom's house from some book. I just don't remember if it was a library book or from her own shelf of recipe books. Whatever the case may be, it's a keeper. A BIG time keeper. Despite its being a bit long in the making (for me) since I had to microwave-defrost and debone each thigh, it is a very straightforward. I had to replace one or two products, too, but it didn't seem to effect the flavour at all.

I figured it would be edible and maybe even good but I was stunned at just how good it was! It's not the prettiest looking dish on the block but its flavour makes up for it immensely.


Chicken Meatball Curry

2 lbs chicken meat (I used thighs--it's all I had)

2 tbsp chopped onion (actually I probably had more like 3 tbsp in mine)

1/4 cup bread crumbs

1 egg

1/2 tsp cayenne, turmeric, ginger powder, black pepper, dried basil, dried thyme
each leaves, dried oregano, paprika (I made each one a heaping 1/2 tsp)

1 tsp salt

1 minced garlic clove

3 tbsp safflower oil

2 tbsp butter

2 tbsp all-purpose flour

1 tsp curry powder (heaping for me)

1 1/2 cup Chicken stock (replaced it with Veggie stock)

3/4 cup light cream (had to use heavy cream as it's all I had)


In a food processor coarse chop the chicken. Add onions, bread crumbs, egg, seasoning, and garlic. Process into a fine mix (not too much or it gets sticky). Remove and shape into small balls (works for larger walnut-sized ones like I did too)

Heat oil in large skillet and brown the meatballs. Drain all the oil (I did it in batches and put them on paper towel). Transfer meatballs to a casserole dish.

Heat butter in a sauce pan. Add the flour and curry powder. Stir and cook for 2 minutes over low heat. Add stock and cream. Simmer for 5 minutes. Pour sauce over meatballs in casserole dish. Cover casserole and bake in preheated oven (350 F) for 45 minutes. Serve with rice.