• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 450g chicken breast, minced
  • 2 tbsp chopped spring onion
  • 1 tbsp chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp cornflour
  • 5 button mushrooms, thinly sliced
  • 1 onion, sliced
  • 330ml chicken stock
  • 4 tbsp tomato paste
  • 55ml plain yoghurt
  • Salt and pepper to taste


  1. Combine minced meat, chopped spring onions and garlic in a mixing bowl. Add salt, cornflour and pepper to mix.
  2. Roll level tablespoonful of the mixture into balls. Place on a plate and cover. Refrigerate for 25-30 minutes.
  3. Lightly grease a nonstick saucepan with oil and panfry the chicken balls in batches for 6-7 minutes or until golden brown and cooked through. Dish out and leave aside.
  4. Add onion to the same saucepan. Sauté for a while. Add mushrooms and fry until onions turn soft.
  5. Add tomato paste and chicken stock to mix. Simmer until mixture has reduced. Add yoghurt and return chicken balls to the saucepan.
  6. Simmer for 3-4 minutes. Adjust with salt and pepper to taste. Add a dash of ground black pepper.

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