Annie's Indian balls

    55 minutes

    I came up with this recipe when all I had in the freezer was a packet of frozen spinach and a packet of chicken mince. Incredibly simple, but now a favourite in our house. You any type of curry paste you like and adjust according to taste.

    16 people made this

    Serves: 4 

    • 500g chicken mince
    • 250g frozen spinach, thawed
    • 1 egg
    • 1/2 cup plain flour
    • 2 tablespoons vegetable oil
    • 1/3 cup Indian curry paste
    • 1 (400ml) tin coconut milk
    • 1 teaspoon chicken stock powder

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a bowl, place chicken mince, thawed spinach and egg and mix well. Roll into small balls and toss in flour.
    2. Heat oil in a large frying pan over medium-high heat. Cook balls until browned all over. Remove balls from pan.
    3. Add curry paste and cook for 2 minutes and then stir in coconut milk and chicken stock powder.
    4. Add balls back into sauce mixture. Reduce heat. Simmer, covered, for 25-30 minutes or until ball are cooked through and curry sauce is thickened.

    Serving suggestion:

    Serve curry with steamed basmati rice.

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    Reviews in English (8)


    Altered ingredient amounts. I used coconut cream instead of coconut milk because it is what I had. It worked fine,just thicker and creamier. The paste I used was "Red curry".  -  17 Jul 2009


    Altered ingredient amounts. I added a tsp of vegie spice to the mince mix, some frozen peas (as I didn't have frozen spinach) as well as some fresh spinch, and half an onion and instead of frying I put the mixture into rice paper rolls and steamed above the rice. For the sauce I used a little madras curry paste (I LOVE Patiks) and some coconut milk. Delish!  -  07 Apr 2010


    Used different ingredients. I used pork mince because it was a bit cheaper. And frexh silverbeet also because its cheaper, but not too much because you end up with mince instead of balls! So maybe a little bit of breadcrumbs too to hold it all together, not too much though.  -  22 Jun 2009