Best 11 Curried Chicken Balls Appetizer Recipes

CURRIED CHICKEN BITES

Steps:

• Cut the non-stem ends off the tomatoes. Remove core and seeds (I use a grapefruit spoon or the small end of a melon baller). Place tomatoes upside down on paper towels to drain.
• Place the chicken, almonds, cream cheese, onion, mayonnaise, chutney, curry powder and salt in the bowl of a food processor and pulse just until blended.
• Lightly season prepared tomatoes with salt and pepper. Spoon in the chicken mixture. Garnish with finely chopped green onion. Refrigerate for at least 1 hour to allow the flavors to blend.

SPICY CHICKEN CURRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

CURRY CHICKEN APPETIZERS

Steps:

• Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper.

COCONUT CURRY CHICKEN BALLS

Steps:

• Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
• Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.

CURRIED CHICKEN BALLS

Steps:

• Add the first 5 ingredients to a mixing bowl; use an electric mixer and beat on medium speed until smooth.
• Add in chicken, green onions, and celery; stir to combine.
• Shape into 1-inch balls (may need to chill mixture before shaping into balls).
• Roll balls in chopped nuts.
• Chill until ready to serve.
• May chill up to 2 days; freeze up to 1 month.

PRESSURE-COOKER CURRIED CHICKEN MEATBALL WRAPS

Steps:

• In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.

CURRIED CHICKEN MEATBALL WRAPS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.

CREAMY CURRIED CHICKEN BALL

Steps:

• Boil two chicken breasts in salted water for 25 minutes.
• Remove from the water, and cool com- pletely in a colander to drain.
• Pat dry with a paper towel and finely chop.
• Toast the almonds until light golden brown in a 350 degree oven and set aside.
• Cream together the cream cheese, A-1 sauce and the curry powder.
• Beat with an electric mixer on medium speed until smooth.
• Stir in the parsley, green onion, celery and the chicken breasts, mixing well.
• Roll into a ball and cover with the toasted almonds.
• Place in the refrigerator in a dish covered tightly with plastic wrap.
• Refrigerate for at least 6 hours or longer.
• The more time the flavors have to blend the better.
• Serve with a buttery-type cracker.

CURRIED CHICKEN APPETIZER BITES

Steps:

• Combine all ingredients except endive leaves and sour cream.
• Spoon onto endive leaves.
• Top with sour cream.

CURRIED ALMOND CHICKEN BALLS

Steps:

• 1. Finely chop almonds and set aside. Mix chicken and cream cheese, breaking up chicken chunks.
• 2. Add chutney, curry to taste, and almonds. Blend well. Season to taste.
• 3. Chill 1 hour or until mixture is firm. Shape into 1 inch balls. Roll in chopped parsley or grated coconut. Chill until serving time.

CURRY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
• Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
• Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
• Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
• Serve the meatballs over rice with the roasted onion and more cilantro leaves.