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Leftover Curry Chicken Cheesy Balls

by Ellie Holland featured in 10 Dishes With An Indian Twist

Ingredients

for 10 servings

  • 1 cup
    rice (200 g)
  • 2 tablespoons
    curry sauce
  • ¾ cup
    flour (100 g)
  • 2 cups
    cheese (200 g)
  • 3 egg yolks, 2 for egg wash
  • ½ cup
    chicken (50 g)
  • ¾ cup
    flour (100 g)
  • 1 cup
    breadcrumb (100 g)
  • 4 cups
    oil, for frying (1 L)
    Calories 939
    Fat 88g
    Carbs 28g
    Fiber 1g
    Sugar 1g
    Protein 9g

Estimated values based on one serving size.

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Preparation

  1. Combine the rice with 2 tablespoons of curry sauce.
  2. Mix in the flour, cheese, 1 egg yolk, and pepper.
  3. Roll into balls, make a well in the middle and place in some curry chicken.
  4. Secure the ball by rolling it in your hands again.
  5. Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
  6. Heat the oil in a pan to 325°F (160°C).
  7. Fry the arancini for a few minutes, until golden brown.
  8. Enjoy!
 

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