1 pound skinned, boned chicken breasts, cut into 1-inch pieces
1/4 cup minced onion
1 large clove garlic, minced
1 egg, lightly beaten
1/3 cup fine, dry breadcrumbs
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 teaspoons vegetable oil, divided
1/4 teaspoon paprika, divided
How to Make It
Prepare Cucumber Dip, and chill.
Position knife blade in food processor bowl. Add half of chicken pieces, and pulse 6 times or until chicken is smooth. Spoon chicken into a large bowl. Repeat procedure with remaining half of chicken pieces, and add to puréed chicken in bowl. Stir in onion, garlic, and egg.
Combine breadcrumbs and next 6 ingredients; add to chicken mixture, stirring well. Shape mixture into 40 (1-inch) balls.
Dredge chicken balls in flour. Place half of chicken balls in an 11- x 7- x 1 1/2-inch baking dish. Microwave at MEDIUM-HIGH (70% power) 6 minutes, stirring every 2 minutes. Repeat with remaining chicken balls. (Microwaving the chicken balls before sautéing helps the soft chicken mixture hold its shape when cooked in the skillet.)
Combine 1 teaspoon oil and 1/8 teaspoon paprika in a large skillet; place over medium heat until hot. Add 20 chicken balls, and cook 10 minutes or until done, stirring occasionally. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining oil, paprika, and chicken balls. Serve warm with Cucumber Dip.