Chicken Kola Urundai Kuruma

Chicken Kheema - 1 lb., ground

Ginger Garlic Paste - 2 tbsp.

Green Chilli - 4, minced

Onion - 2, chopped Cilantro - 1/2 cup, chopped

Bread Crumbs - 1/4 cup

Egg - 1

Salt

Pepper

Chilli Powder - 2 tsp

Garam Masala - 1 tsp

Lime - 1, juiced

Olive Oil

In a large bowl add Kheema, Ginger Garlic paste, Green Chilli, Onion, Cilantro, Bread Crumbs, Egg, Salt, Pepper, Chilli Powder and Lime Juice. Mix well and make small balls. Keep aside.

Bake the Meatballs in a 9 x 9" greased baking dish at 425 F for 15 min. or pan fry them with 1 tsp Oil.

Basic Meatball Curry:

Heat 1 tbsp. Oil in a large pan. Temper Whole Garam Masala. Sauté Onion until translucent. Add Ginger Garlic Paste and cook until the raw smell goes away. Add Tomatoes and cook closed until soft. Season the mixture with Turmeric, Chilli, Coriander, Fennel and Garam Masala. Add 1 cup Coconut Milk and 1 cup Water. When the gravy comes to a rolling boil add the Meatballs and cook closed for 15 min on medium heat.