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Posted October 22, 2008 | comments Leave a comment

Chicken Balls with Curry Sauce

Chicken Balls
1-1/2 c. finely chopped chicken
½ tsp. salt
1/4 tsp. pepper
½ c. fine cracker crumbs
2 well beaten eggs
olive oil

Combine ingredients and shape into balls about 1 inch in diameter.
Heat olive oil in skillet. Place balls in skillet and brown evenly.
Remove from skillet, place in bowl and set aside.

Curry Sauce

4 T. butter
4 T. flour
½ tsp. salt
¼ tsp. pepper
1/2 -1 tsp. mild curry powder
2 c. milk

Melt butter over low heat, add flour and stir until blended. Remove from heat and gradually stir in milk and return to heat. Whisk constantly until the mixture thickens and is smooth. Pour sauce over the bowl of chicken balls and serve.

NOTE: This dish can be made ahead and frozen separately (sauce/chicken balls), then simply thaw and heat in the microwave and serve.

Kitty McFarland
Maurertown


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