Chef: Paul Watters

From: Belfast Ireland 

From the Sydney Opera House To London’s Savoy Paul Watters has been involved in the culinary industry for nearly 30 years. 

The Curry paste. – Ingredients

2 cloves of garlic

1/2 knob of ginger (peeled)

1 teaspoon of dried coriander

1 teaspoon of cumin

1 teaspoon of turmeric

1 teaspoon of paprika

1 teaspoon of garam masala

1 tablespoon of Madras curry powder

The Chicken balls 

1 Handful of chopped coriander 

1 red pepper (de-seeded and chopped fine) 

1 green pepper (de-seeded and chopped fine) 

1 onion (peeled and chopped fine) 

1 egg beaten 

1/2 cup of breadcrumbs 

Salt and pepper 

A little water

1/2 cup of water 

Blend together in a food processor until the spices are combined together, and add the oil and water until a paste has formed. 

Prepare the chicken balls an hour or two in advance and refrigerate. This will help firm them and keep their shape.

Gather a large bowl, add the chicken, mince the paste, coriander and the peppers and mix well. 

Shape accordingly to the size you require and refrigerate. 

The Dressing 

4 Tablespoons of natural yoghurt 

A pinch of salt and black pepper 

1/2 bunch of coriander (chopped) 

Combine all the ingredients together in a bowl and leave in the fridge before serving. 

The Salad 

4 Handful of mixed leaves 

8 cherry tomatoes (halved) 

1 red onion (finely sliced) 

1/4 cucumber (sliced at an angle) 

2 tablespoons of olive oil 

(mix together in a large bowl) 

Once you are ready to cook, bring a large saucepan to medium to high heat. Massage a little oil onto your desired amount of balls and fry for approximately seven minutes, depending on the size. While cooking, Gather a large bowl or plate and place the Salad in the middle of the dish. Once the chicken balls are cooked, place on top. Remove the dressing from the fridge, drizzle a little over the top, and garnish with a little sliced green/red Chilli on top and a little chopped coriander if required, and serve. Enjoy