Curry Chicken Meatball Sandwich

Author: Dini from The Flavor Bender
Print Recipe

Ingredients

Chicken Meatballs

  • 12 oz skinless boneless chicken thighs
  • 12 oz chicken breast skinless, boneless
  • 1 tsp cayenne pepper
  • 1 tsp pepper
  • 200 g onion chopped and caramelized
  • 1 tsp curry powder
  • ½ tsp salt
  • 6 tbsp bread crumbs
  • 1 egg yolk

Chicken Meatball Curry

  • 100 g onions minced or chopped finely
  • 3 cloves garlic minced
  • 1 cm ginger grated
  • ½ tsp cayenne
  • 1 tsp pepper
  • ½ tsp salt
  • 1 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • ½ tsp cinnamon powder
  • ½ cup ketchup
  • 2 tbsp sugar
  • ¾ cup chicken stock or water

For the Meatball Sandwich (per sandwich)

  • 1 bread roll or homemade hot dog bun
  • 3-4 chicken meatballs and sauce depending on the length of the bun
  • 2 slices of Provolone cheese
  • 2 heaped teaspoons of Sweet and Spicy mango chutney better if the chutney is cold
  • Cilantro optional

Instructions

Chicken Meatballs

  • Cut the chicken pieces into cubes and place them in the food processor and process until you have minced them. Add the caramelized onions and spices and salt, and pulse for a few seconds until everything is mixed through.
  • Transfer this chicken into a bowl and mix in the bread crumbs and the yolks using your hands. Make sure everything is mixed well.
  • Using a small scoop (like the one you'd use for cookies), separate the chicken into small portions. Using slightly wet hands, roll them into smooth balls and place them in a non stick tray or container until you are ready to brown them.
  • In a non stick pan, heat a couple of tablespoons of oil over medium high heat and fry the meatballs in batches until they are brown all over (not cooked through). Place them aside.

For the curry

  • Heat a couple of tablespoons of oil in a saucepan over medium heat. Place the onions, garlic and ginger and mix well.
  • When the onions start to turn translucent, add the cayenne pepper, black pepper, cumin, coriander, cinnamon, curry powder and salt. Saute for about 30 seconds just to roast the curry powder. Add the ketchup (tomato sauce), sugar and chicken stock (water) and mix well.
  • Add the meatballs at this stage and gently mix them with the curry sauce. Bring the curry to a simmer and cook the chicken meatballs for about 10 minutes. Leave them to cool slightly.
  • These meatballs will taste better the next day. Can be easily frozen at this stage as well.

To Assemble Meatball sandwiches

  • Preheat the oven to 350°F/ 180°C.
  • Cut the buns along the side but not all the way through. Butter the insides of the bun.
  • Place the chicken meatballs along with some of the sauce inside the bun, and then two slices of provolone cheese on top of the meatballs.
  • Place the buns on a baking tray and transfer them to the oven to toast the bread and melt the cheese.
  • Once the cheese has melted, remove the sandwiches from the oven, and when they are cool enough to handle, spoon some Mango Chutney over the melted cheese.
  • Top with some Cilantro and serve.