Spinach Chicken Meatball Curry

Ingredients

• For the chicken meatballs: 1 lb (454 g) ground chicken, preferably 93% lean
• 1/3 cup panko breadcrumbs
• 2 tbsp thick Greek yogurt
• 1 small egg
• 3 garlic cloves, minced
• 1 tsp freshly grated ginger
• 1 tsp garam masala
• 1 tsp Kashmiri chili powder (or paprika)
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp finely chopped cilantro
• 1 tbsp olive oil, for searing
• For the sauce: 8 oz (225 g) fresh baby spinach
• 1/4 cup fresh cilantro, loosely packed
• 1 small green chili or jalapeño, optional
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 small tomato, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/2 tsp Kashmiri chili powder
• 1/2-3/4 cup chicken broth, divided, plus extra if needed
• 1/4 cup light cream
• 1 tsp crushed kasuri methi (dried fenugreek leaves)
• Salt, to taste
• 1 tsp lemon juice
• For garnish: 1-2 tbsp cream, for swirling; 1 tsp chili oil; fresh cilantro; garlic naan or basmati rice, for serving

Steps

1. Combine the ground chicken, panko, Greek yogurt, egg, garlic, ginger, spices and chopped cilantro in a large bowl; mix gently until evenly combined and do not overmix.
2. Heat olive oil in a large skillet over medium-high heat; sear the meatballs in a single layer for 5-7 minutes until golden brown on several sides. Transfer to a plate, leaving the browned bits in the skillet.
3. Blanch the spinach in boiling water for 30-45 seconds until wilted and bright green, then shock in ice water, drain and squeeze out excess water.
4. Blend the spinach with the fresh cilantro, green chili and broth until completely smooth; set aside.
5. In the same skillet, heat olive oil and butter over medium heat.
6. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant.
7. Add the onion and sauté for 6-8 minutes until softened and lightly golden.
8. Stir in the garlic and ginger and cook for another minute until fragrant.
9. Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until softened and breaking down.
10. Add the ground coriander, cumin, garam masala, turmeric and Kashmiri chili powder; stir continuously for 30-45 seconds to bloom the spices.
11. For a smooth curry, cool the onion-tomato mixture slightly, blend with about 1/4 cup chicken broth until smooth, and return to the skillet.
12. Reduce heat to low, add the spinach purée and stir to combine.
13. Pour in the light cream, add the crushed kasuri methi and salt to taste, and warm gently for 1-2 minutes without boiling vigorously.
14. Nestle the cooked chicken meatballs into the creamy spinach curry.
15. Cover and cook over low heat for 7-10 minutes, until the meatballs reach 165°F (74°C) internally.
16. Remove from heat and stir in the lemon juice; taste and adjust salt.
17. Drizzle with cream and chili oil, scatter fresh cilantro, and serve with garlic naan or basmati rice.

The reel

via @recipesbydrritu

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions