Chicken Meatballs in Fiery Cheesy Curry

Chicken Meatballs in Spicy Red Gravy by OneWholesomeMeal

If there is one meat which is universally loved at home, it is chicken. And because its consumption is restricted to one or two meals a week, I try and create some variety in its preparation. Although, this Chicken Meatballs in Fiery Cheesy Curry recipe for a change was too fiery for the kids, but they happily enjoyed the meatballs with tons of cheese inside a burger bun while us adults digged into this hot deliciousness with some steamed rice.

And yes, do consider yourselves warned- This curry is not for the faint hearted and the braver ones too, please keep some (no, loads) of water close… ­čśë













Chicken Meatballs in Fiery Cheesy Curry

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100%

Serving Size: Serves 4

Calories per serving: 175


  • Minced Chicken- 300gm
  • Egg- 1 medium, whisked
  • Spring onions chopped fine- 2 tablespoons
  • Bread crumbs powdered fine- 2 tablespoons plus a little extra if the mixture is too runny
  • Coriander powder-1 teaspoon
  • Garam Masala-1.5 teaspoon
  • Salt- 1.5 teaspoon or to taste
  • -------------------------------------------------------------------------------------------------------------------
  • Red bell pepper, medium sized- Halved
  • Tomatoes, medium sized-2
  • Bird Eye Chilies- 6 (or 3 if less heat is desired)
  • Garlic- 5 pods
  • Coriander seeds whole- 1 teaspoon
  • 4 Cheese Mexican (a mix of Monterey Jack, Cheddar, Queso Quesadilla &Asadero Natural Cheeses)-3 tablespoons ; If you are unable to lay your hands on 4 cheese mix, you could use a mixture of cheddar and Monterey Jack
  • Chicken/Vegetable Stock or water- 2 cups and a little extra to attain a desired consistency of curry
  • Chopped basil/ coriander leaves for garnish- 2 tablespoons
  • Salt- 1/2 teaspoon or to taste
  • Sugar-1 teaspoon
  • Cream-1 tablespoon for garnish (optional)
  • Oil- 1 teaspoon


  2. Mix all ingredients well with a fork and form into small balls . Shallow fry in an Abbleskiver (Appe) or a regular pan and keep aside on a kitchen towel to drain off excess oil.
  4. Blend all ingredients(except cheese, stock, coriander/basil, salt and cream) in a high speed blender and keep aside
  5. Heat oil in a small, deep wok and add the above paste
  6. Cook it on medium heat with constant stirring for 2-3 minutes, then add1.5 cups of stock(or water) and mix well; bring it to boil, then reduce flame to low and simmer covered for 5 minutes
  7. Remove the lid and add 1/2 cup of retained stock(or water) and cheese and mix well
  8. Add meatballs, mix and cover and let it simmer on low heat for 10 minutes with intermittent stirring
  9. Taste for salt as both stock and cheese would already be salty, add sugar and cook for another 2-3 minutes on low heat
  10. Turn off the heat and cover and let the meatballs absorb the curry well. Garnish with cream if desired and chopped coriander or basil


Using stock (chicken or veg) makes a considerable difference to taste, but if you have neither at hand, you could use water and add a little butter while the sauce is cooking This dish tastes better after a couple of hours or even the next day when the flavours have absorbed and enhanced well Tastes best with a side of steamed sticky rice



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