Indian chicken balls in coconut curry

Name: indian chicken balls in coconut curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tubes saffron bag a 0.05 g; 3 onions; 75 g butter; 300 g basmati rice bag 1 kg; 300 g garden peas pack 450 g, frozen; 1 toe garlic; 1 piece fresh ginger of approx. 1 cm, finely chopped; 1 tl ground cardamom (spices); 2 tl ground cumin (djinten); 400 g chicken breast; 3 el Indian curry paste jar of 283 g; 1 package coconut milk 200 ml

A nice Indian recipe. The main course contains the following ingredients: poultry, saffron (bag a 0.05 g), onions, butter, basmati rice (bag 1 kg), garden peas (pack 450 g, frozen), garlic, fresh ginger (approx. 1 cm, chopped) , ground cardamom (spices), ground cumin (djinten), chicken breast, Indian curry paste (jar 283 g) and coconut milk (200 ml).

Ingredients

Kitchen Stuff

food processor, mortar

Directions

Soak the saffron for 5 minutes in 3 tbs of hot water. Chop 1 onion. Heat 25 g butter in a pan and fry the onion for 2 min. Add the saffron and the rice and cook for 2 min. Pour in 500 ml of water, add salt to taste and let the rice cook for about 15 minutes . Add the frozen garden peas for the last 4 minutes.
Meanwhile, put the garlic, ginger, cardamom and cumin in the mortar. Add 2 tbsp water and mortar to a homogeneous spice paste. Season with salt and pepper. Grind the chicken fillet in the food processor and put it in a bowl. Mix in the herb paste and form 4 balls with moist hands. Heat the remaining butter in a frying pan and fry the chicken meatballs in approx. 8 min.
Meanwhile cut the rest of the onion in half rings. Remove the balls from the pan, add the half onion rings and bake for 3 minutes in the remaining shortening. Add the curry paste and cook for 2 minutes. Pour in the coconut milk and season with salt and pepper. Bring the sauce to the boil, put the balls back in the pan and heat them for 2 minutes. Serve with the rice. Tasty with roasted almonds.