Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup unsweetened shredded coconut
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup coconut milk
Special equipment needed:
- Mixing bowl
- Baking sheet
- Parchment paper
- Food processor (optional)
Step-by-step instructions:
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine ground chicken, breadcrumbs, shredded coconut, egg, onion, garlic, curry powder, ginger, salt, black pepper, cilantro, and coconut milk. Mix well until all ingredients are evenly distributed.
3. Using a cookie scoop or spoon, form the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the chicken balls are golden brown and cooked through.
5. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 20 chicken balls
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 5g
Protein: 8g
Substitutions for ingredients:
- Ground turkey or beef can be used instead of ground chicken.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh ginger can be used instead of ground ginger.
- Chopped parsley or mint can be used instead of cilantro.
- Almond milk or regular milk can be used instead of coconut milk.
Variations:
- Add chopped vegetables like bell peppers or carrots to the mixture for extra flavor and nutrition.
- Make the chicken balls spicier by adding cayenne pepper or red pepper flakes.
- Serve the chicken balls over rice or noodles for a complete meal.
Tips and tricks:
- Use a cookie scoop to make the chicken balls uniform in size.
- Wet your hands with water before forming the chicken balls to prevent sticking.
- If the mixture is too wet, add more breadcrumbs. If it's too dry, add more coconut milk.
- For a crispier texture, broil the chicken balls for the last 2-3 minutes of baking.
Storage instructions:
Store leftover chicken balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken balls in the microwave or oven until heated through.
Presentation ideas:
Arrange the chicken balls on a platter with a dipping sauce in the center.
Garnishes:
Garnish with chopped cilantro or shredded coconut.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Coconut rice
- Roasted sweet potatoes
- Stir-fried vegetables
Troubleshooting advice:
- If the chicken balls are too dry, add more coconut milk or a little bit of water to the mixture.
- If the chicken balls are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the chicken balls are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Coconut curry chicken is a popular dish in many Southeast Asian countries, including Thailand, Indonesia, and Malaysia. This recipe puts a fun twist on the classic dish by turning it into bite-sized chicken balls.
Flavor profiles:
The chicken balls are savory and slightly spicy, with a hint of sweetness from the coconut.
Serving suggestions:
Serve the chicken balls as an appetizer or snack at your next party or gathering.
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Region: Thai