Chicken Forcemeat Ball Curry
A traditional Indian curry featuring tender chicken meatballs (koftas) made from ground chicken and beef suet, seasoned with herbs and spices, then simmered in a flavorful curry sauce. The meatballs are bound with egg and breadcrumbs for a rich, satisfying dish.
Ingredients
- 1 whole (about 3-4 lbs) Chicken, whole, fat, fleshy parts only (Use a good fat chicken; reserve bones for stock)
- 0.25 pound Beef suet (Can be omitted for a leaner version)
- 1 teaspoon Salt (Plus more to taste)
- 1 teaspoon Black pepper, ground
- 1 teaspoon Garden herbs, mixed (parsley, cilantro, or mint) (Dried or fresh, finely chopped)
- 2 tablespoons Breadcrumbs, dry (Plus more for rolling)
- 1 large Egg, whole (Well beaten)
- 2 tablespoons Chicken stock or milk (For binding the mixture)
- 3 tablespoons Ghee or lard (For frying)
- 1 teaspoon Turmeric, ground
- 1 teaspoon Chili powder (Adjust to taste)
- 0.5 teaspoon Ginger, ground
- 0.5 teaspoon Garlic, ground
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- 1 cup Water or chicken stock (For simmering the curry)
- 1 tablespoon Cold water (For sprinkling over spices)
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Instructions
- 1Remove all fleshy parts from the chicken, discarding skin and fat. Reserve the bones. Place the bones in a pot with water to cover and simmer to make a stock for later use.
- 2Cut the chicken meat and beef suet into small pieces. Place them in a mortar and pound to a fine pulp, removing any fibres, veins, or tough portions as you work. Alternatively, use a food processor to grind the meat and suet together until smooth.
- 3Transfer the pounded meat to a bowl. Add the salt, black pepper, garden herbs, and 2 tablespoons of breadcrumbs. Beat the egg well and add it to the mixture. Add 2 tablespoons of chicken stock or milk to help bind. Mix everything together thoroughly until well combined.
- 4Shape the mixture into balls about the size of large walnuts (approximately 1.5 inches in diameter). Roll each ball in breadcrumbs to coat evenly. Set aside on a plate.
- 5Heat the ghee or lard in a large pot over medium heat. Add the turmeric, chili powder, ground ginger, ground garlic, ground cumin, and ground coriander. Fry the spices, stirring constantly, until fragrant and slightly darkened. Sprinkle 1 tablespoon of cold water over the spices to prevent burning.
- 6Add the meatballs to the pot with the fried spices. Add salt to taste. Carefully turn the meatballs to coat them with the spice mixture and fry until they are browned on all sides, about 5-7 minutes.
- 7Pour 1 cup of chicken stock or water into the pot. Bring to a gentle boil, then reduce heat to low. Cover and allow to simmer gently for about 2 hours, or until the meatballs are cooked through and the sauce has thickened. Check occasionally and add more liquid if needed.
- 8Taste and adjust seasoning if needed. Serve hot with rice or bread.
