This is a quick curry which you can use with pasta, noodles, chappati or even bread.. Cook some pasta and mix it with this chicken meat balls gravy and add 1/4 cup of parmesan cheese and you’re good to go.. 🙂 and for noodle just have to cook noodles separately, like pasta, drain it and mix it to this gravy. You can squeeze a lime if you want too.. 🙂

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Preparation time : 15 mts

Cooking time : 15 mts

Serves: 2

Ingredients for the chicken meat balls:

  • Chicken mince – 250 g
  • Bread crumps – 1/2 cup
  • Ginger garlic paste – 1/2 tsp (or 1 garlic and 1/2 ‘ ginger minced)
  • Salt – 1/4 tsp
  • Black pepper – 1/8 tsp
  • Oil – 2 tsp

Ingredients for the gravy:

  • Onion – 1 (sliced)
  • Ginger garlic paste – 1/2 tsp
  • Curry leaves – 1 stem
  • Green chillies – 2 (slit in the middle)
  • Water – 1 cup
  • Thick coconut milk – 4 table spoon

Dry spice mix:

  • Turmeric powder – 1/8 tsp
  • Chilli powder/paprika – 1 tsp
  • Coriander powder – 1 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Salt – 1/2 tsp


  1. Mix all the ingredients (except salt) for making chicken meat balls and keep it covered in the fridge for at least an hour. You can keep it overnight if you want.
  2. Take it out of the fridge at least 1/2 an hour before starting to make the meat balls and add salt too.
  3. Make small size meat balls.
  4. In a non-stick frying pan add oil and when the oil gets heated up add the meat balls and brown all the sides.
  5. Lower the flame and cover the pan with a lid and cook the meat balls for 10 mts turning once or twice.
  6. At the same time you can start making the gravy for the meat balls.
  7. In another shallow pan heat oil and add minced ginger and garlic and saute for few minutes till it starts to release the aroma.
  8. Add in the curry leaves and chopped onions.
  9. Saute for a minute and add in the dry spices.
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  11. Dry roast the spices for a minute and add in the water and allow it to boil.
  12. Add in the cooked meat balls in to the gravy and cook it covered for another 10 mts.
  13. When the gravy is reduced to half and the meat balls are fully cooked switch off the gas and add in the thick coconut milk.
  14. If you’re using fresh coconut milk you can use the 2nd strain instead of water and the finish it off with the 1st strain.