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Curry Chicken Meatballs in Spicy Spinach Sauce (Saag)

Curry Chicken Meatballs in Spicy Spinach Sauce (Saag)
PREP TIME
20 min
COOK TIME
1h 30 min
YIELDS
24 servings

Courtesy of Chef Michael Tong and  RAW Canvas.

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Ingredients

Meatballs

2
lb(s) ground chicken (dark meat)
2
cups onions, finely diced
2
Tbsp minced fresh ginger
2
Tbsp minced fresh garlic
3
Tbsp curry powder (we use Lalah's)
1
Tbsp garam masala
¼
cup vegetable oil
1
egg

Spinach Sauce

2
(28-oz) cans pureed spinach
1
(28-oz) can diced tomatoes
2
cups finely diced onions
2
green chillies, finely minced
2
Tbsp finely minced garlic
2
Tbsp finely minced ginger
2
Tbsp garam masala
¼
cup ghee
fresh coriander
salt and pepper, to taste
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Directions

Step 1

Soften onions, ginger, garlic in ghee. Add dry spices to onion mixture and sauté to toast spices. Cool in fridge.

Step 2

Combine with ground chicken and egg. Add salt and pepper to taste.

Step 3

Make meatballs about 1 1/2 oz each, depending on the size of your buns. Place meatballs on parchment lined bake sheet and bake for 15 min at 300ºF. Set aside to cool.

Step 4

Soften onions, garlic, ginger and chillies in ghee. Add garam masala and saute with onion mixture to toast spices.

Step 5

Add spinach and tomatoes to combine and simmer for 30 minutes.

Step 6

Add meatballs and simmer for another 45 minutes.

Step 7

To serve: Serve meatball with sauce on your favourite slider bun or over basmati rice for a main dish. Garnish with fresh coriander leaves.

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My rating for Curry Chicken Meatballs in Spicy Spinach Sauce (Saag)
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