To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo fish, poultry, mutton and offals are freshly and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste.
Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.
Chicken Keema Ball Curry on Youtube 😊
Chicken Keema Ball Curry Ingredients:
Meatballs:
500 Grams Chicken Mince from Meamo Meats
1 Tbsp Chilly Powder
1 Tbsp Garam Masala
1 Tbsp Coriander Powder
1/4 Tsp Pepper Powder
1 Tbsp Ginger and Garlic Paste
3 Green Chilies
1/4 Cup Onions
2 Tbsp Oil
Coconut Curry Base:
1/4 Cup Fresh Coconut
4 Sprigs Coriander
1 Green Chili
1/4 Tsp Fennel Seeds
2 to 3 Tbsp Water
Curry:
2 Tbsp Oil or Ghee
2 Inch Sticks Cinnamon
3 Cloves
3 Cardamoms
2 Strands Mace
1 Large Onion
2 Sprigs Curry Leaves
1 Medium Tomato
2 Slit Green Chilies
1 Tbsp Salt
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Garam Masala
1/4 Tsp Turmeric Powder
2 Tbsp Coriander and Mint
1/2 Tsp Lime Juice
Maggi Chicken Stock Cube Optional
Prep:
Peel, wash and finely chop onions
Wash and chop tomatoes
Clean the stems and roots, wash finely chop mint and coriander
Wash and slit the green chilies and reserve
Peel, wash garlic and ginger. Grind to form a smooth paste.
Peel and chop or grate fresh coconut and reserve.
Place the chicken keema in a colander and sprinkle water three to four times, allow excess moisture to drain and reserve.
Marination:
Add a small batch of chicken keema along with spice powder and ginger and garlic paste to a mixer jar pulse once or twice and reserve in a mixing bowl.
Add another small batch of chicken keema in a mixer jar along with onion, chili pulse and add it to the ground meat.
Follow the step and grind the rest and reserve.
Once the meat is ground add finely chopped mint and coriander, followed by salt mix well cover and allow the meat to rest in the fridge for 2 hours.
Grind the Coconut:
In a mixer jar add the coconut, chilly, coriander and fennel grind to form a smooth paste and reserve.
Fry the Meatballs:
Heat a wok on low flame with 2 tbsp oil.
Remove the meat from fridge. Mix the meat once. Wet your hands with water or apply oil.
Take small portions of meat and form slightly larger than lime size meat balls and place it on a plate.
Once a batch of 10 to 12 meat balls are formed, gently place in the wok cover and allow to cook.
Do not add water. Moisture from meat and onions will cook the meat.
Do not flip the meat ball immediately allow it to cook on low for 10 minutes then start to flip it and cook till all the moisture has evaporated. Reserve the fried meatballs in a bowl or plate.
Prepare Chicken Keema Curry:
Heat a wok with oil and ghee.
Add whole spices, cinnamon, cardamom, cloves and mace allow to splutter.
Add finely chopped onions, split green chilies and curry leaves fry for a minute.
Add ginger and garlic paste and fry for a minute.
Add finely chopped tomato and fry for 2 minutes.
Add chilly powder, turmeric powder, garam masala and coriander powder fry for a minute.
Add water and bring it to a rapid boil.
Add salt and ground coconut. Add 1/2 cup water to the mixer jar dilute the coconut and add it to the curry and boil till the curry is slightly thick and oil starts to surface. We can also add stock cube for added flavor and taste make sure to add less salt if your adding stock cube.
Add the cooked meatballs to the curry and boil for 5 to 10 minutes.
Switch of the flame add lime juice, finely chopped mint and coriander and stir once.
Serve the meatball curry with rice or roti and enjoy!
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