Chicken Kola Urundai

Ingredients

• - 400g chicken meat balls
• - 3 tbsp sesame oil
• - 2 large onions
• - 3 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - Curry leaves
• - Salt to taste

Method

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. Prepare chicken meat balls: Mince 300g chicken finely with onion, spices and curry leaves.
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. 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. 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. 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. Return chicken meat balls: Add seared protein back. Stir to coat. Add 1/2 cup water. Bring to boil.
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. Finish: Add fresh curry leaves and coriander. Drizzle 1 teaspoon sesame oil on top.
10. Serve: Serve hot with steamed rice, parotta, idiyappam or dosa. Deepens in flavour overnight.