Chicken Meatball Curry | Spekko Rice
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Chicken Meatball Curry

Chicken Meatball Curry

This delicious family meal recipe is from Karen Hart’s new cookbook “Toor met Hoender”.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    900 g chicken mince
    1 Small onion, chopped
    ¼ cup breadcrumbs
    1 egg
    ½ tsp dried basil
    ½ tsp dried thyme
    ½ tsp dried origanum
    ½ tsp cayenne pepper
    ½ tsp turmeric
    ½ tsp paprika
    5 ml (1 tsp) salt
    ½ tsp freshly ground black pepper
    1 Garlic clove, finely chopped
    45 ml (3 tbsp) oil
    30 l (2 tbsp) cake flour
    15 ml (1 tbsp) medium curry powder
    375 ml (1 ½ cups) chicken stock
    ¾ cup cream
    4 cups coked Spekko Saman White Rice to serve


    1. Preheat the oven to 180 °C.
    2. Mix the chicken mince, onion, breadcrumbs, egg, the dried herbs, cayenne pepper, turmeric, paprika, salt, pepper and garlic. Roll into walnut sized balls.
    3. Heat the oil in a large pan and brown the meatballs. Set aside on kitchen towel to absorb extra oil.
    4. Pack into a large ovenproof dish.
    5. Melt the butter in a pot, add the cake flour and curry powder and cook for 2 minutes on a low heat.
    6. Add the stock and cream and stir and cook for 5 – 7 minute until thickened.
    7. Pour the sauce over the chicken meatballs, cover the dish and bake for 30 minutes.

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