This recipe is a must for curry lovers. I recommend accompanying the meatballs with some white rice or with naan bread (typical of India), as the sauce is delicious.
Productos con los que prepararla
Ingredients
For the meatballs
- 800 g chicken meat (breast or thigh)
- 2 eggs
- 5 g curry powder (one teaspoon)
- 2,5 g ginger (half a teaspoon)
- 2,5 g cumin (half a teaspoon)
- 2,5 g turmeric (half a teaspoon)
- 25 g breadcrumbs
- 20 ml milk
- Salt to taste
- Pepper to taste
- Flour to flour the meatballs
For the sauce
- 2 cloves of garlic
- 195 g onion
- 185 g carrot
- 75 g olive oil
- 390 g coconut milk
- 2,5 g cumin
- 230 g water/Broth
- 10 g curry powder (2 teaspoons)
- Salt to taste
- Pepper to taste
Instructions
- Place the blade accessory on the Chefbot. Pour 400 g of diced chicken meat into the glass and chop the meat for 30 seconds at speed 8. Remove the minced meat from the glass and set aside.
- Repeat the process with the remaining 400 g of chicken meat.
- Pour all the meat into the Chefbot glass and season the meat by adding the remaining ingredients, except the flour. Set at speed 4 for 20 seconds. Push the meat down with the spatula and reprogram 10 seconds at speed 4.
- Remove the seasoned meat and keep it in the fridge while preparing the sauce.
- Add the garlic, onion and carrot (peeled and chopped) to the glass and chop them up at speed 6 for 20 seconds.
- Remove the blade accessory and put the stir paddle accessory on.
- Add 75 g of olive oil and a pinch of salt. Fry for 10 minutes at 120 degrees and speed 1.
- Add the coconut milk, the stock or water and the curry powder in the Chefbot and cook for 10 minutes at 110 degrees and speed 1.
- While the sauce is being made, shape the meatballs into balls, roll them in a little flour and fry them.
- Open the glass of the Chefbot and add the meatballs to the sauce. Program 5 minutes at 100 degrees and speed 1. Leave the steam outlet cap open so that the excess water evaporates a little.
- Open the Chefbot and serve.