Home-style chicken curry with rice
55 min · 597 calories
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Boller i karry – Danish meatballs in curry sauce
Poached meatballs in a mild curry sauce with leek and apple, served with brown rice and peas: a Danish classic that kids love.
60 min
total
4
people
610
calories per serving
Per serving
- 39 g
- Protein
- 68 g
- Carbs
- 18 g
- Fat
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Ingredients
4
- 200 gGround pork
- 250 gGround beef 5% fat
- 1 pcOnion
- 1 pcEgg
- 60 gFlour
- 400 mlSemi-skimmed milk
- 0.5 tspSalt
- 800 mlVegetable broth
- 15 gButter
- 1 tbspGround curry
- 1 pcLeek
- 1 pcMalus domestica Borkhausen
- 200 gBrown rice
- 200 gGreen peas
- 10 gParsleyoptional
Allergens
eggsglutenmilkcelery
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Mix the mince with grated onion, egg, 30 g flour, 100 ml milk and the salt. Shape balls and poach them 8 minutes in the simmering stock; keep the stock. Start the rice.
Soften the diced leek and apple in the butter with the curry for 2 minutes, add the rest of the flour, then whisk in 500 ml of the stock and 300 ml milk.
Simmer 5 minutes until thick, add the meatballs and peas and heat 3 minutes. Serve over the rice.
Chef's tips
- •Frying the curry powder in butter before adding liquid brings out its flavour.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
