About this Recipe
Choose the boneless chicken thighs and ask the butcher to mince them: the meatballs will be softer and less dry.
In Italy not all butchers chop the chicken meat, because you can not mix, into the machine, that
of beef or pork, but you sure do poulterers.
- 500g minced chicken
- 400g coconut milk
- 1 1/2-2 tbsp green curry powder
- 1/2cube of vegetable stock
- 10 leaves of pineapple sage
- 1 spring onion
- 1 tsp ground cumin
- 1 lime
- 1 egg
- 1 tsp corn starch
- 1 clove of garlic
- 150g bread crumbs
- extra virgin olive oil
Finely chop the spring onion with the garlic and the leaves of pineapple sage, transfer it into a pan with the curry and cook with 2-3 tablespoons of olive oil, cumin, grated zest of lime and a pinch of salt.
Continue cooking for a few minutes, just when the aromas come out and the onion becomes soft. Remove from the heat, let it cool, then add 3 tablespoons of coconut milk and let it cool.
Put the meat in a bowl, add 3/4 of the mixture of curry, egg, a pinch of salt and stir. Then add the bread crumbs as continuing to knead with your hands until the mixture is firm, but not dry. Lined a baking sheet with parchment paper.
Form with the mixture many round balls big as a walnut and place them on the baking sheet just distancing. Bake at 210° for 15 minutes.
Meanwhile, prepare the sauce: heat the remaining mixture of curry in the pan, add the remaining coconut milk and crumbled stock cube, stir, then pour slowly, stirring constantly, the cornstarch dissolved in a little water.
Season with salt and cook over low heat, stirring, until the mixture starts to become creamy. Serve the meatballs with the sauce in a small bowl separately.
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