Prep Time: 20 mins I Cooking Time: 30 - 40 mins I Serving: 3-4
Ingredients :-
For Meatballs Mix :-
500 g / 1.1 lb. Chicken, minced
1 Onion, med sized (chopped)
4-5 Fresh Coriander Sprigs, chopped
1 tbsp. Red Hot Sauce (Sriracha)
1 tbsp. Garlic, minced
1 tsp Ginger, minced
2 tsp Soy Sauce
1.5 tbsp. Thai Red Curry Paste (store bought)
1 Egg (well beaten)
Salt to taste
4 tbsp./30 g Cornstarch
For Meatballs Cooking :-
2 chiplets/40 g Butter (salted)
2 tbsp./30 g Veg Oil
For Gravy :-
1 chiplets/20 g Butter (salted)
1 tbsp./15 ml Veg oil
1 Onion, med sized (sliced)
1 tbsp. Garlic, minced
1 Red Capsicum, medium sized (sliced)
2 tbsp. Thai Red Curry Paste (store bought)
1.5 tsp Soy Sauce
1 cup/230 ml Water
Salt to Taste
1 tsp Black Pepper Powder
1 tsp Lime Juice
1 cup/230 ml Thick Coconut Milk
Method :-
For Chicken Meatballs :-
In a large bowl add all the ingredients mentioned under the meatball section and mix well
To the bowl add cornstarch. Fold-in; combine well and refrigerate covered for 30 mins
Heat butter and veg oil in a non-stick pan. Shape the minced mixture to lemon size balls and place the ball shaped mixture in the pan one by one. Do not overcrowd. Cook on low-medium heat for 5-7 mins until light brown in colour. Keep changing sides for even cooking.
Once done, dish out and set aside for later use. Similarly prepare the remaining meatballs
For Gravy :-
Heat butter + veg oil in a non-stick pan. Add sliced onions and sauté for 5-7 mins on low-medium heat
Next add minced garlic and stir for 1-2 mins. Next add sliced capsicum and stir for another 1-2 mins on low-medium heat
To the pan add Thai red curry paste. Mix well and stir for 1-2 mins on low-medium heat
Next add soy sauce to the pan and mix well and stir for a minute
Add water to the pan. Mix well and bring it to boil
Add salt + black pepper powder + lime juice. Mix well
To the pan add coconut milk. Mix well and let it simmer for 7-8 mins on low-medium heat until slightly thickens
Add meatballs to the pan and mix gently. Cook for another 3-4 mins. Switch off the gas.
Serve hot with boiled rice/ noodles and chilled drink of your choice
Pulled/Shredded Chicken Recipe
Prep Time: 10 min
Cooking Time: 30 min
Ingredients :-
½ kg/500gms Chicken Thighs (with/without bone)
1 tbsp. Veg Oil
1 tsp Salt
1 tsp Black Pepper powder
1 cup/230 ml Water
Method :-
Place the chicken in the pan and season it with salt and pepper
To the pan drizzle veg oil and heat on medium flame
Cook the chicken for about 3-4 min or until light golden brown
To the pan add water and once it starts boiling, cover it with a lid and cook it on low flame for 15 - 20 mins. Keep turning the sides
Check the chicken with tong/fork if it starts separating in a thread then it's done.
Separate the chicken from the stock in case it's there ( Reserve the stock as it can be used in different recipes of chicken) . Dish out on a chopping board and let it cool down
Once cold with the help of two forks or hands gently pull or shred chicken and place it in a bowl. Keep aside for later use
Note : You may also deep freeze this pulled chicken for 10- 15 days
Can be used for different chicken recipes: chicken fried rice, sandwiches etc.
Pulled/Shredded Chicken Egg Fried Rice
Prep Time: 15 mins
Cooking Time: 20 mins
Serve 2
Ingredients :-
2 tbsp./30 ml Veg Oil (divided equally)
1 cup/250 g Pulled / Shredded Chicken
½ cup/120 ml Chicken Stock (reserved / store bought)
1 Egg
1 tsp Black Pepper Powder
2 Onions, medium sized (chopped)
2 cups / 500 g. Cooked Rice
1 medium sized/3 tbsp./40 g Carrot, chopped
1 medium sized/3 tbsp./40 g Green Capsicum, chopped
1 small sized/2 tbsp./25 g Red Capsicum, chopped (optional)
1 tsp Garlic Powder
2 tsp Vinegar
1 tbsp. Soy Sauce
Salt to Taste
Method :-
Heat 1 tbsp. of veg oil in a non stick pan on a med flame
To the pan add the shredded pulled chicken and stir for 1-2 mins on med flame
To the pan add the reserved chicken stock and stir for 4-5 min on med flame until dried (will soften the shredded chicken)
To the pan add well beaten egg & mix well. Once done, dish out in a plate/bowl & set aside for later use
Heat 1 tbsp. of veg oil in a non stick pan on a med flame
To the pan add the chopped onions & sauté until soft for 3-4 mins on med flame. Keep stirring
To the pan add cooked rice, capsicum (red & green), carrots, black pepper powder, garlic powder, salt, vinegar, soy sauce and shredded chicken & egg mix. Fold in; stir-fry for 1 min on high flame. Switch off the gas and serve hot.
Time To taste:)