Chicken curry rice ball

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Prep time – 30 mins

Cook time – 20 mins

Yield – 5

Course – Main course

Theme – Fun meal

Ingredients

1. Leftover chicken curry – 1 cup
2. Rice cooked – 2 cup
3. Oil for deep fry

For garnish

1. Papad
2. Fresh coriander leaves
3. Hung curd
4. Pickle
5. Onion
6. Green chilli
7. Mango chutney
8. Corn flour slurry as required

Method

1. Heat chicken and make it little dry. It should be bone less. Use any type of chicken preparation.
2. Heat boiled rice with little water, salt and ghee and cook till it’s over cooked. Keep it aside till it comes to room temperature.
3. Grease your palms with some oil. Take 2 tbsp of rice, make it flat and fill chicken curry in that and make a ball of rice stuffed with chicken.
4. Roll it in the corn flour and then Dip the balls in slurry and deep fry. You can use breadcrumbs also.

5. Drain on absorbent paper.

Platting

Serve hot arancini topped with papad mango chutney, and green chillies. Serve little curd onion and pickle on the side.

About the Chef – Inderpreet 

Hi,my name is Inderpreet, born and brought up in Amritsar, Punjab. Cooking, being my passion, I keep trying and inventing new dishes as I always say, I love playing in my kitchen. I also took part in and won “Sanjeev Kapoor Ke Kitchen Khiladi”, a TV show hosted by Sanjeev Kapoor himself, wherein I had to compete with a chef. Winning this show instilled confidence in me and made me move ahead and do better. After this, I was even invited on a show, wherein I was called to cook with Saif Ali Khan in the view of promoting his then upcoming film “Chef”. I make around 100 + types of pickles, sauces and preserves, all by hand using no preservatives and organic ingredients. 

Follow her on

Twitter – https://twitter.com/HerbsnSpices1?s=08 

the Flavors ….?

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