I have a great recipe for you to make this week. This chicken crock pot recipe is an adaption of one I usually cook but this time when I was defrosting the chicken I found that it actually was chicken mince and not pieces.  Luckily I can adapt well to these challenges and I changed the method a bit and this is the result.  It needs a bit more preparation but is not too difficult for a new cook.  I hope you like it.

Crock Pot Curried Chicken Meatballs

Combine first 5 meatball ingredients and roll into small balls.  You can add some breadcrumbs to help it bind together if the mixture is a bit soft.  Roll them in breadcrumbs and brown them in a large skillet with a little oil.  Remove and put the meatballs in the base of the crock pot.

Into the skillet add a little more oil if required or remove any excess, whatever applies.  Add onion, garlic and ginger and cook for a few minutes.  Add curry paste and flour and cook for another few minutes. Add chicken stock and stir until it thickens slightly.Add the tomato paste, chutney, coriander, salt and pepper and stir well.

Pour sauce over meatballs and stir lightly to make sure all meatballs are coated.  Put lid on the crock pot and cook on low for 8 hours.  If you are adding the cauliflower and chick peas do that after it has been cooking for 3 hours and stir lightly through.  Try and do this quickly to avoid too much heat loss. Serve with boiled or steamed rice.

If you are looking for more recipes that are delicious, then check out this book at Amazon called the Crock-Pot Recipe Collection: The Original Slow Cooker

If you enjoyed this post, make sure you subscribe to my RSS feed!