Tomato Curry Chicken Meatballs
1.
Prepare all the ingredients; chicken breasts, tomatoes, cole, eggs and spring onions
2.
Wash the chicken breasts and chop them into fine pieces with a knife
3.
Put the chopped chicken breast meat into a bowl, add pepper, cooking wine, tapioca starch, appropriate amount of salt, chicken essence and egg green
4.
Stir the seasoned chicken breast and meat in a clockwise direction
5.
Add an appropriate amount of water to the casserole, use a low heat, and gently squeeze out the round balls from the mouth of the hand with the well-stirred fillings
6.
Put it in a pot and boil on high heat, then turn to medium heat and continue to cook for about 3 minutes
7.
Remove the cooked chicken meatballs and drain the water for later use
8.
Wash the tomatoes and cut into pieces, shred the green onions, and wash the small rapeseed.
9.
Add olive oil to a dry casserole and heat it up, add chopped green onion to create a fragrance
10.
Add the diced tomatoes and stir fry for a while
11.
Add On Kee Nuan Meng Sweet Curry Block
12.
After slowly melting the curry cubes on low heat
13.
Add a pinch of salt and chicken essence to taste
14.
After the fire is boiled
15.
Add appropriate amount of water to boil
16.
The fire continues to boil
17.
Add cooked chicken meatballs
18.
After simmering slowly over low heat
19.
After adding the small rapeseed, continue to simmer for about 1 minute to turn off the heat
Tips:
Both curry cubes and chicken meatballs have salt, so put less salt in the soup...
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