Chicken Keema Ball Curry

I guess my blog baby is really getting treated good with all the new blog posts nowadays. There had been a time when this little space of mine was totally ignored to the core other than a few peeks here and there. I felt bad , my little princess had to be given more attention those days. 
Its not that she needs less attention nowadays but, its kind of hard to juggle with a super duper hyper kiddo at home, she at times does run away  or just play with the props set for a picture for my blog, and it really gets hard.... but i do enjoy being a mother to the fullest. She'll be the happiest one if i give some for taste testing :)

 I had been thinking of trying this curry out like for ages,  saw the recipe in the famous, our very own magazine Vanitha, i had the recipe cut out and saved. Frankly, while making this  i wasn't so sure how the gravy would be , but trust me people it was truly awesome, people... you would love it. It would taste best with Kallappam / Appam - No Coconut / Palada

Chicken Keema Ball Curry

2 Potatoes ( boiled and cubed )
2 Onions ( Chopped fine )
1 inch Ginger ( chopped )
2 Green Chilies ( slit in half ) ( adjust )
1 Cup Thick Coconut milk
Curry Leaves

Bowl -1
1 lbs Minced Chicken
1 inch Ginger
1 1/2 Green Chili ( adjust )
1/2 Onions ( chop very fine )
few curry leaves ( cut fine )

Bowl -2
1 inch Cinnamon Stick
4 Cloves
3-4 Cardamom / Elaichi
4 - 5 Pepper corns
1 tbsp Fennel Seeds / Perumjeerakam
2 tbsp Coriander Powder
1 tbsp Red Chili Powder ( i used Kashmiri chili powder )
1 tsp Turmeric Powder
1 inch Ginger
5-6 cloves of Garlic


Bowl  1  :  Grind Ginger + Chili together , mix it well with minced meat + chopped onion & salt.
Make balls and set aside  or you can directly make balls when time to add the keema balls to the gravy.

Bowl 2 :  Grind all the ingredients under Bowl 2 and set aside until used.

Heat oil in a Kadai, add Onion + Ginger + Green Chili & Curry Leaves, until the onions turn very soft, mushy and translucent.
Add in powdered spices and saute for few mins.Add in 2 cup of water and let it boil, lower it to a simmer.
Add in the keema balls  and let it cook, DO NOT stir at this point, you may break the balls.
When the balls are all cooked;  add in potatoes +  thick coconut milk, curry leaves , if you feel your gravy to be too thick and less in quantity you can add 1/2 - 1 cup water if needed, check for salt.
Serve hot with  Kallappam  /  Appam   /  Palada / Rice Crepes / Chapathi.


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