Here is a fusion recipe inspired by the flavors of Indian Chicken Curry and Italian-style Meatballs. I am eating the leftovers as I type this. Let me assure you that these meatballs are just good, if not even better the next day. I am eating them over Basmati rice, but I bet they would also be good as a meatball sub on a toasted garlic bun.
Recipe:
- 1 lb ground chicken
- 1 1/2 tsp curry powder
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 cup bread crumbs
- 1/2 cup plain yogurt
- 1 egg
- 2 TBSP oil
- 1 bay leaf
- 2 cinnamon sticks
- 4 cloves
- 1 green chili pepper
- 1 cup onions
- 3 cloves garlic
- 2 medium tomatoes- pureed
- 1/4 tsp turmeric
- salt- to taste
- 10 cashews- soaked and grinded into a paste
- 1 tsp garam masala
- 1 tsp smoked paprika
- 3/4 tsp coriander powder
- 1 cup coconut milk
Instructions:
1. In a bowl, add the ground chicken, Italian seasoning, curry powder, onion powder, salt, pepper, bread crumbs, and yogurt. Mix everything together and form into balls.
2. In a large skillet, heat the oil over medium heat. Add the meatballs and cook just until all sides are browned. Remove from the pan and set aside. (The meatballs should not be cooked all the way through at this point).
3. Add the cinnamon sticks, bay leaf, and cloves. Cook them until they become fragrant.
4. Add the onion and green chili. Cook them until they become tender.
5. Add the garlic. Cook for one minute, or until fragrant.
6. Add the tomatoes. Cook until the tomatoes become soft- this should take a few minutes.
7. Add the turmeric. Add salt to your own taste.
8. Mix in the cashew paste. Cook for a few minutes.
9. Add the coriander powder, garam masala, and smoked paprika. Slowly add the coconut until the sauce reaches the right consistency- you may not need the full cup.
10. Add the meatballs. Cover everything with a lid and simmer on low heat until the meatballs are cooked all the way through.
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