CHICKEN BALLS GRAVY

This is a rare and delicious recipe. This is an ideal side dish for pulav varieties as well as parottas, chappathies etc. I always prepare this with jeera pulao and vegetable curd salad.

கோழி உருண்டைக்குழம்பு

Ingredients for the balls:

Boneless chicken pieces-750gms
Shredded coconut-2 tbsp
Shredded ginger- 1 tsp
Small garlic flakes-15
Chopped small onion- 10
Turmeric powder- half sp
Chilli powder- half sp
Coriander powder- half sp
Cinnamon powder- a pinch
Cloves powder-a pinch
Fennel powder- half sp
Green chillies-2
Curry leaves- a handful
Chopped coriander- half cup

Procedure:

Grind all the ingredients with salt except the greens.

Then add the greens, mix well and make small lime-sized balls.

Keep aside.

Ingredients for the gravy:

Coarse cardamom, cloves and cinnamon powder- 1 tsp
Curry leaves- 1 arc
Chopped coriander- half cup
Finely chopped big tomatoes-2
Finely sliced onion-1
Ginger-garlic paste- 1tsp
Medium sized potato cubes- 1 cup
Salt to taste
Chilli powder- 1 tbsp
Coriander powder- 1 tbsp
Turmeric powder- half sp
Oil- 4 tbsp
Grind the following to a fine paste:

Small onions-10, garlic flakes-8, green chilli- 2
Shredded coconut- 4 tbsp
Fennel seeds- 1 tsp

Procedure for the gravy:

Heat a big kadai and pour the oil.
Add the coarse ground powder with the sliced onion and fry for a few minutes on slow fire.
Then add the chopped tomatoes with the turmeric powder, the greens and the ginger garlic paste. Fry them until they are mashed well and the oil floats on top.
Add the potato cubes with 2 cups of water and let the gravy boil well..
When the potatoes are cooked, add the ground paste with enough water, powders and salt.
Let the gravy boil for some minutes.
Now add the chicken balls two at a time.
When the chicken balls are cooked and rise to the top, add another batch of chicken balls.
Thus finish all the balls.
Now the delicious chicken balls gravy is ready!