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Chicken balls in tomato and avocado sauce


For the chicken balls

  • 300g chicken mince
  • ¼ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tbsp chopped coriander stems
  • Zest of a lime
  • Salt and pepper
  • 2 tbsp breadcrumbs
  • 1 tbsp olive oil

You will also need

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 level tbsp Thai red curry paste
  • 1 yellow pepper, cut into 2 cm squares
  • 1 tin chopped tomatoes
  • 300-400ml chicken stock
  • 1 tbsp chopped coriander leaves
  • 200g cooked kidney beans
  • 1 avocado, chopped
  • Juice of a lime for serving


Start this recipes by mixing together all the chicken ball ingredients excluding the oil and form into small balls. Heat the oil in a pan and fry all over for 2 minutes to brown. Remove from the pan, add in the remaining 1 tbsp oil and fry together the garlic and onions for 3 minutes. Stir in the curry paste and cook for a minutes before adding in the peppers. Cook for 2 minutes then add in the tomatoes, chicken stock, season well with pepper and salt. Add in the browned chicken balls and cook on a low heat for 15 minutes. When ready, stir in the kidney beans, coriander and lime juice and heat through. Serve into bowls with the chopped avocado on top.

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