recipes
Spiced chicken balls with a cashew nut crust
Serves: 2-4
Ingredients
For the chicken balls
- 500g minced chicken breast
- 1 heaped tbsp Madras spice paste (Pataks)
- 1 small onion, finely chopped
- 1 tsp toasted cumin seeds
- 2 tbsp chopped cashew nuts
- 2 tbsp chopped fresh coriander
- 1 red chilli, deseeded and finely chopped (Optional)
- Salt to taste
- 2 cups fresh breadcrumbs
- Oil for frying
For the raitha
- 1 small cucumber, peeled and grated
- 200ml plain yogurt
- Good pinch cumin, coriander and cayenne pepper
- Juice of ½ lemon
- Salt and pepper
- Chopped fresh mint
Method
To make the raitha, it is important that the grated cucumber has any water squeezed out before you mix it with the other ingredients. Place into a sieve or a clean tea towel and squeeze to remove any liquid. Mix with the other ingredients and chill. Next, make the chicken mixture by mixing all of the ingredients (except the breadcrumbs and oil) and season well with salt. Form into balls the size of a walnut, then roll into the breadcrumbs pressing together well. Heat the oil and use a slotted spoon to gently fry the balls till golden brown and crispy. Allow to drip on kitchen paper before serving the spiced chicken balls with the chilled raitha.
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