Chicken Kola Urundai

Method

1. 1

   About this curry: South Indian non-vegetarian curries are known for their intensity and freshly ground spices. This version features chicken meat balls. Traditional Tamil Nadu recipe. Chicken kola urundai — the Tamil Nadu non-veg croquette

2. 2

   Prepare chicken meat balls: Mince 300g chicken finely with onion, spices and curry leaves.

3. 3

   Marinate: Mix with 1 teaspoon red chilli powder, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 tablespoon ginger-garlic paste and salt. Marinate 30 minutes.

4. 4

   Sear: Heat 3 tablespoons oil in a heavy pot on high. Sear protein in batches 2 to 3 minutes each side until lightly browned. Remove and set aside.

5. 5

   Masala: Add 2 large onions very finely chopped. Cook on medium heat 12 to 15 minutes until deep golden-brown. Add 1 tablespoon ginger-garlic paste, cook 3 minutes. Add 3 tomatoes pureed and cook 10 minutes until oil separates.

6. 6

   Add spices: Add 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1 teaspoon fennel powder and salt. Cook 3 minutes.

7. 7

   Return chicken meat balls: Add seared protein back. Stir to coat. Add 1/2 cup water. Bring to boil.

8. 8

   Simmer: Reduce to medium-low. Cover and cook until tender — chicken: 20 to 25 minutes, mutton: 50 to 60 minutes, fish: 12 to 15 minutes.

9. 9

   Finish: Add fresh curry leaves and coriander. Drizzle 1 teaspoon sesame oil on top.

10. 10

    Serve: Serve hot with steamed rice, parotta, idiyappam or dosa. Deepens in flavour overnight.