@maaweelo577:

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Sunday 13 September 2026 13:41:35 GMT

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2026-09-13 23:24:45

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#CoffeeLover #DoubleWallGlass #EspressoCup #KitchenFinds #HomeEssentials

#CoffeeLover #DoubleWallGlass #EspressoCup #KitchenFinds #HomeEssentials

Chinese Chicken Meatball Curry There is not a single recipe that I've made more times than this one. It's the one I've shared with literally everyone I know and my mum and dad still make it most weekends! The sauce is basically made from store cupboard ingredients, so it's really cheap, it's really easy and it tastes exactly like a takeaway...but with big juicy chicken meatballs! My new cookbook Speedy 10 is out in 4 weeks!! There are 100 quick dinner recipes that I think you're going to love, so if you haven't pre-ordered it yet, think link is in my bio and it's currently on offer on Amazon I have written up the recipe for the curry below, it's honestly so good...please make it! Amy x Feeds 4 For the meatballs: 500g chicken mince 50g fresh breadcrumbs 1 tbsp medium curry powder Salt and ground black pepper For the sauce: Green pepper cut into medium pieces Onion cut into medium pieces 30g plain flour 1.5 tbsp medium curry powder 1/2 tsp turmeric 350ml chicken stock 150ml milk 80g frozen peas First make the meatballs. Place all of the meatball ingredients in a mixing bowl. Use your hands to combine all of the ingredients, before dividing it up into 18 equal bals and rolling them firmly in the palms of your hands. Add a good glug of oil to a large non-stick saute pan and fry on a medium heat for 5 minutes, turning them over regularly until no longer pink and starting to color. Remove the meatballs from the pan and set aside (they will not be cooked through yet) Wipe the pan with kitchen roll and add another drizzle of oil. Add the pepper and onion to the pan and fry for 5 minutes on a medium to high heat until starting to soften and colour. Add the flour, curry powder and turmeric to the pan. Fry for 1 minute, stirring regularly until the flour has disappeared and the mixture is dry and sizzling. Make up the chicken stock and stir in the milk. Slowly add the liquid to the pan a little at a time. Bring it to the boil each time before adding more. Stir continuously. When all of the liquid is used up, add the frozen peas and return the meatballs to the pan. Season with salt and pepper. Bring to the boil before gently simmering for 10 minutes, or until the meatballs are cooked through. Serve with rice and prawn crackers!

Chinese Chicken Meatball Curry There is not a single recipe that I've made more times than this one. It's the one I've shared with literally everyone I know and my mum and dad still make it most weekends! The sauce is basically made from store cupboard ingredients, so it's really cheap, it's really easy and it tastes exactly like a takeaway...but with big juicy chicken meatballs! My new cookbook Speedy 10 is out in 4 weeks!! There are 100 quick dinner recipes that I think you're going to love, so if you haven't pre-ordered it yet, think link is in my bio and it's currently on offer on Amazon I have written up the recipe for the curry below, it's honestly so good...please make it! Amy x Feeds 4 For the meatballs: 500g chicken mince 50g fresh breadcrumbs 1 tbsp medium curry powder Salt and ground black pepper For the sauce: Green pepper cut into medium pieces Onion cut into medium pieces 30g plain flour 1.5 tbsp medium curry powder 1/2 tsp turmeric 350ml chicken stock 150ml milk 80g frozen peas First make the meatballs. Place all of the meatball ingredients in a mixing bowl. Use your hands to combine all of the ingredients, before dividing it up into 18 equal bals and rolling them firmly in the palms of your hands. Add a good glug of oil to a large non-stick saute pan and fry on a medium heat for 5 minutes, turning them over regularly until no longer pink and starting to color. Remove the meatballs from the pan and set aside (they will not be cooked through yet) Wipe the pan with kitchen roll and add another drizzle of oil. Add the pepper and onion to the pan and fry for 5 minutes on a medium to high heat until starting to soften and colour. Add the flour, curry powder and turmeric to the pan. Fry for 1 minute, stirring regularly until the flour has disappeared and the mixture is dry and sizzling. Make up the chicken stock and stir in the milk. Slowly add the liquid to the pan a little at a time. Bring it to the boil each time before adding more. Stir continuously. When all of the liquid is used up, add the frozen peas and return the meatballs to the pan. Season with salt and pepper. Bring to the boil before gently simmering for 10 minutes, or until the meatballs are cooked through. Serve with rice and prawn crackers!

Đi ăn ngon với ông chã húi, sao ổng nói gì tui cũng cười hết vậy mấy bà, vi diệu quáaa 🤣🤣 #BringGreenVN #OliveYoung #BambooHyaluLipEssence

Đi ăn ngon với ông chã húi, sao ổng nói gì tui cũng cười hết vậy mấy bà, vi diệu quáaa 🤣🤣 #BringGreenVN #OliveYoung #BambooHyaluLipEssence

#اقتباسات_عبارات_خواطر #ادعيه_تريح_القلب

#اقتباسات_عبارات_خواطر #ادعيه_تريح_القلب

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