Last week, I shared my favourite Chicken Mince ball with sweet potatoes.
I wrote about how I love using warm and earthy spices that elevate the flavours in a dish. Indian spices are the best in my opinion. Not only to do with flavours but I love how spices can be nutritious too.
Grab this Free e-book from Global Vegetarian where they de-mystify the 17 Indian Spices and their Health Benefits.
After few days, I also send you a list of recipes with Images for you to try the spices. So if you have been hesitant at trying Indian Spices be no more!
I often get asked the same question over and over in my cooking demos. ”how to get to the bottom of the spice bag once you buy it”
Well, the simplest answer is that you don’t have to worry about using them as quick as you think. Spices are usually dry and can be preserved for months. The best way to do so is to store them in the fridge. But for the like of me, I don’t have enough room in the fridge and honestly, I use them always every day so I don’t have to worry about that especially in Ireland. I also cook for 6 people daily so I would use a little more than the average people. But smaller bags if you don’t use too much.
However, I buy bigger bags, as it costs me cheaper to buy the bigger bags. I then wrap them and store them in a dark press. Check out your local Asian shop for a variety of spices. Read more Health Benefits of Spices here.
Or get the Free E-book from Global Vegetarian and learn all about Spices
Before you make the curry you will need to make the Chicken Balls. Here is the recipe for it. These balls can be made few days ahead and stored in the fridge. This recipe is worthy of your Christmas Dinner Parties!
- 1 table spoon of ghee or coconut oil
- 20 chicken balls
- 2 white onions
- 4 plum tomato or 1/2 can chopped tomatoes
- 3 cloves of garlic
- 2 inch of ginger
- 2 table spoons of curry powder
- 1/2 tea spoon of cumin powder
- 1 table spoon of turmeric powder
- 1/2 cup of cashew
- Salt to taste
- In a food processor, blend together one of the white onions, garlic, ginger and the tomatoes.
- In a saucepan, heat the ghee and fry the onion till slightly brown. Add the blended tomato paste, the curry powder, cumin and turmeric and cook for about 7 to 10 minutes or until oil starts bubbling on top.
- Add about 1/2 a cup of water if it's sticking at the bottom. Don't add too much water as it's a dry curry. Add the chicken balls and cook for about 10 or 15 more minutes. Break 1 or 2 of the chicken balls to thicken the curry.
- garnish with the whole cashew and serve.
Time to roast the sweet potatoes and then to make the Chicken Balls are not included here.