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Chicken Curry Rice Balls

Name: Chicken Curry Rice Balls
Prep time: 3600 s
Cook time: 360 s
Total time: 3960 s
Yield: 10
Ingredients: 300 grams KASHI Red Curry Chicken Frozen Entree; 1/2 cup Potatoes boiled cooked without skin flesh with salt; 2 1/2 cups Rice white short-grain enriched cooked; 1 1/2 tablespoon Spices fenugreek seed; 50 grams Coriander (cilantro) leaves raw; 1 teaspoon Salt table; 1/4 cup Millet flour; 2 Units Egg whole raw fresh; 1 cup Bread crumbs dry grated seasoned; 1/2 cup Cheese mozzarella whole milk; 30 grams Oil peanut salad or cooking

66'

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Not included in this recipe

Fish

Crustaceans

Fish-free

Crustaceans-Free

Pork-Free

Ingredients

Servings

- 10 Portions +

KASHI, Red Curry Chicken, Frozen Entree

300 grams KASHI, Red Curry Chicken, Frozen Entree

Potatoes, boiled, cooked without skin, flesh, with salt

1/2 cup Potatoes, boiled, cooked without skin, flesh, with salt

Rice, white, short-grain, enriched, cooked

2 1/2 cups Rice, white, short-grain, enriched, cooked

Spices, fenugreek seed

1 1/2 tablespoon Spices, fenugreek seed

Coriander (cilantro) leaves, raw

50 grams Coriander (cilantro) leaves, raw

Salt, table

1 teaspoon Salt, table

Millet flour

1/4 cup Millet flour

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Bread crumbs, dry, grated, seasoned

1 cup Bread crumbs, dry, grated, seasoned

Cheese, mozzarella, whole milk

1/2 cup Cheese, mozzarella, whole milk

Oil, peanut, salad or cooking

30 grams Oil, peanut, salad or cooking

Chicken Curry Rice Balls

Nutri value

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Instructions

8 Steps

66'

Total

60'

Preparation

Cooking

Waiting

Step by step

1 of 8

Prepare Chicken

Transfer chicken curry in a large mixing bowl. Debone the chicken pieces & roughly mash them using a fork to get tiny chicken chunks. Do not overmash them.

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2 of 8

Combine Ingredients

Add mashed potato, rice, roasted kasuri methi, coriander leaves, ½ teaspoon salt and combine them well.

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3 of 8

Prepare Maida Mixture

Take maida in a plate with the remaining ½ teaspoon salt, mix it well and set aside.

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4 of 8

Prepare Ingredients

Take beaten eggs & bread crumbs in separate bowls.

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5 of 8

Form Curry Balls

Take about 2 tablespoons of the curry-rice mix & flatten it on the palm of your hand, keep the cheese cube in the centre and gently roll it into a round shaped curry ball.

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6 of 8

Coat the Curry Ball

Roll the curry ball in maida, dip it in egg & then roll it in the bread crumbs. Make sure that the curry ball is well covered with coatings when it’s rolled and dipped.

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7 of 8

30'

Form Curry-Rice Balls

Repeat the same for all the curry-rice mix. This should yield about 12 curry-rice balls. Keep them refrigerated at least for 30 minutes.

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8 of 8

Fry Ingredients

Heat oil in a deep kadai or pan & fry them in medium hot oil on low heat for 5 – 6 minutes till they turn golden. Do not overcrowd the kadai & fry them in batches.

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