We’ve taken a biriyani recipe and transformed them into cute little quick and easy to make snack balls. These little taste sensations will be sure to impress.
200 g Chicken Finely Chopped
1 Half Red Onion
1 Garlic Clove
2 tbsp Medium Curry Paste
300 ml Coconut Milk
1 tsp Ginger
3 Stalks of Finely Chopped Fresh Coriander
250 g Basmati Rice
1 tbsp Plain Flour
4 Mini Garlic and Coriander Naan Breads
Put your rice in pan with boiling water and a pinch of salt and bring to the boil.
Heat a large pan in oil (groundnut oil is great for curries) and add your chicken, garlic, onion and Ginger.
When everything starts to brown add your coriander then followed by the curry paste and coconut milk. Stir in and then lower curry to a simmer.
Drain your rice, saving a bit of the water. Then add the rice and the rice water to your dish and combine until the rice is all covered in the sauce.
Once combined add your sieve your flour into the mixture, stir in and then set aside.
Get a large sauce pan and fill a third with basic oil and heat.
In a blender, break up your naan breads and poppadum’s and blitz together to form fine bread crumbs, empty out on to a dish.
Using an ice cream scoop or two spoons, form balls of your curry and then roll them into the bread crumbs, before transferring them into the hot oil and letting them shallow fry for around a minute each side.
Transfer onto paper towels and once finished, serve with mango chutney and enjoy.