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Chicken Balls in Curry Sauce - Orgran

  • Prep Time: 20m
  • Cook Time: 15m
  • Serves: 6



Chicken Balls Ingredients:

  • minced chicken
  • 1 red onion, peeled & finely chopped
  • 1 teaspoon ginger root, finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon curry paste
  • 2 eggs, lightly beaten (or 2 tsp ORGRAN No Egg™ Egg Replacer, prepared as per packet instructions)
  • 1 cup ORGRAN Rice Crispi™ Breadcrumbs
  • 1 teaspoon ORGRAN Falafel Mix
  • 1/2 cup ORGRAN All Purpose Plain Flour, for rolling
  • olive oil, for frying

Curry Sauce Ingredients:

  • tin apricot nectar
  • 1 cup coconut cream
  • 1 teaspoon curry paste
  • 1 teaspoon ORGRAN Falafel Mix
  • 2 tablespoons fruit chutney


Chicken Balls Method:

  • 1. Place all the ingredients except flour and olive oil into a medium-sized mixing bowl. Mix well to combine ingredients.
  • 2. Roll into balls approx. the size of a walnut.
  • 3. Roll balls in flour.
  • 4. Pour enough oil into a large frying pan to cook chicken balls. Heat oil over a gentle heat.
  • 5. Place chicken balls into frying pan. Cook over a moderate heat, turning chicken balls, until golden brown.
  • 6. When chicken balls are cooked place into a lightly oiled medium-sized casserole dish.
  • 7. While chicken balls are cooking, make Curry Sauce.

Curry Sauce Method:

  • 1. Preheat oven to 160°C (325°F).
  • 2. Place all the ingredients into a small saucepan. Cook over a low heat, stirring to prevent sticking, until sauce thickens. Do not boil.
  • OR
  • Place all the ingredients into a small microwave-safe bowl. Microwave on high for 1 minute and stir. Microwave on medium-high for another minute.
  • 3. Pour sauce over chicken balls in casserole dish.
  • 4. Place casserole dish into a moderate oven and heat for approx. 10 minutes or until heated through.
  • OR
  • Microwave on medium-high for 5 minutes or until heated through.