Ginger Chicken Balls


Ginger Chicken Balls

Servings 5
Total Time 1 hr


  • 4 tbsp olive oil
  • 1 cup diced leek
  • 1 red capsicum (bell pepper)
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp fresh coriander
  • 1 tsp freshly grated ginger
  • 1/2 cup frozen peas
  • 1/2 carrot
  • 1 can diced tomatoes
  • 1 tbsp ground sweet paprika
  • 1 cup vegetable stock
  • pinch salt and pepper
  • 500 gram minced chicken breast


  • In a french oven (or saucepan that can be transferred to the oven) add 4 tablespoons of olive oil and half a cup diced leek.
  • Once the leek is golden brown add 1 thickly diced red capsicum (bell pepper). Mix it through.
  • Add 1 teaspoon of turmeric, ground coriander, 1 tablespoon of ground sweet paprika, 1 tin of diced tomatoes and 1 cup of vegetable stock (or water). Add a sprinkle of salt and pepper and mix through. 
  • In a food processor add 500gram minced chicken breast, 1/2 teaspoon turmeric, 1/2 teaspoon of ground coriander, 1 tablespoon of fresh coriander, 1 teaspoon of freshly grated ginger, 1/2 cup of frozen peas and 1/2 a carrot. Blitz until almost smooth.
  • Roll the mixture into small (thumb size) balls and place into the tomato sauce. After 10 minutes on the stove, place the lid on and move into the oven for 40 minutes. 150 degrees celsius.
Course: dinner

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