I always wondered what could I possibly make with ground chicken that wouldn’t be better with ground beef. Ground chicken is like the diet coke of ground meat, just not evil enough. But somehow, it turns up in my freezer every now and then, usually when all other meat supplies have been exhausted. It looks at me, pale and undecided, willing to soak up any flavors I’ll add to it, because truly, it hasn’t much of it’s own.
I tossed it in a bowl and let it defrost for the next hour. Desperate, I sat down in front of the computer and googled “ground chicken” and looked at random pictures. By the third page, I finally found something that looked appetizing enough. The recipe was coming from “Indian Cooking” and was simply called “Spicy Chicken Pops”. A quick browse through the recipe and it was clear I would have to improvise. A lot.
It called for ginger-garlic paste, garam masala and kasoorimethi. I could figure a way to make the first two from scratch, but the last one was tricky. It happens to be dried fenugreek leaves.
Here’s my version of it. It turned out pretty good!
- 1Chop 1 medium sized onion, a little piece of ginger and 5 or 6 sprigs of fresh coriander together in the blender (finely).
- 2Add the onion mix and the garam masala to the ground chicken and season with salt. Mix well.
- 3Shape little bite size meat balls and fry them until they are nice and golden brown. When ready, pick each of them with a toothpick (if you don’t like the thought of getting your hands so close to the frying pan, just transfer them onto a plate and insert a toothpick on each one). Set aside.
- 4Pour the coconut cream in a blender, add garlic cloves, sprigs of parsley (could be mint too!) and season with salt, black pepper and lemon juice.
- 5Serve with instant couscous.
Member recipes are not tested by the CHOW food team.