Love chicken curry? Love cheesy snacks? These Chicken Curry Rice Balls bring the best of both worlds together!
This chicken curry rice balls recipe is all about transforming leftovers into something magical. With bold curry flavors, melty mozzarella centers, and a golden, crunchy coating, these rice balls are perfect for New Year’s parties or anytime you want a snack that’s fun and satisfying.
They’re easy to make, customizable with your favorite ingredients, and can even be air-fried for a healthier twist. Serve them with your favorite dips, and watch them disappear in no time!
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Why You’ll Love This Recipe
This recipe is a game-changer for using up leftovers creatively. Here’s why you’ll love these Chicken Curry Rice Balls:
- Perfect Party Snack: Bite-sized and easy to serve, they’re ideal for any celebration.
- Crispy Meets Cheesy: The crunchy coating and melty mozzarella make each bite unforgettable.
- No Waste: A delicious way to transform leftover chicken curry and rice into something yummy & satisfying.
Ingredients Overview
This recipe relies on a few everyday staples to create something extraordinary. Leftover chicken curry forms the flavor-packed base, mashed potatoes add creaminess, and cold rice ensures the balls hold their shape.
A touch of kasuri methi and fresh coriander brighten the mixture, while mozzarella cubes provide a gooey center. Coated in maida, egg, and breadcrumbs, these rice balls fry up golden and crunchy—perfect for dipping into mayo or ketchup.
Richa’s Top Tips
- Cold Rice for the Win: Use cold, day-old rice for the best texture—it’s less sticky and easier to shape.
- Balance the Chicken Texture: Lightly mash the chicken to keep small, flavorful chunks without overworking it.
- Seal the Cheese Well: Ensure the mozzarella cubes are fully enclosed to prevent leaks while frying.
- Fry in Batches: For even crispiness, fry in small batches, whether deep-frying or air frying.
- Refrigerate Before Cooking: Chilling the balls for 30 minutes helps them firm up, making them easier to fry.
- For An Extra Crunchy Coating: Double-dip the balls in egg and breadcrumbs before frying. This simple trick ensures a perfectly crispy shell that keeps the cheesy goodness locked inside.
Frequently Asked Questions
Absolutely! Substitute the chicken curry with a rich vegetable curry like paneer butter masala or mixed vegetable curry.
Grated carrots, peas, or finely chopped bell peppers work beautifully in this recipe. Just mix them into the curry-rice base.
Yes! Shape and coat the balls, then refrigerate them for up to 24 hours. Fry them fresh before serving for the best texture.
If you’re looking for a show-stopping appetizer, these Chicken Curry Rice Balls tick all the boxes. Crispy, cheesy, and bursting with bold curry flavors, they’re the perfect way to turn your leftovers around. Serve them with your favorite dip, and let the compliments roll in!
If you make this dish, do send me pictures of your recreations over on my IG @my_foodstory.
Chicken Curry Rice Balls
Ingredients
- 1 ⅛ cups chicken curry
- ⅜ cups boiled potato roughly mashed
- 2 ¼ – ½ cups cooked rice
- 1 ½ tablespoons roasted kasuri methi
- 6 tablespoons finely chopped coriander leaves
- 1 teaspoon salt divided
- ¼ cup maida
- 2 beaten eggs
- 1 cup bread crumbs
- ½ cup mozzarella cheese cut into ½ cm cubes
- Approx ½ litre cooking oil for deep frying
Instructions
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Transfer chicken curry in a large mixing bowl. Debone the chicken pieces & roughly mash them using a fork to get tiny chicken chunks. Do not overmash them. (see note 1)1 ⅛ cups chicken curry
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Add mashed potato, rice, roasted kasuri methi, coriander leaves, ½ teaspoon salt and combine them well.⅜ cups boiled potato, 2 ¼ – ½ cups cooked rice, 1 ½ tablespoons roasted kasuri methi, 6 tablespoons finely chopped coriander leaves, 1 teaspoon salt
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Take maida in a plate with the remaining ½ teaspoon salt, mix it well and set aside.¼ cup maida
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Take beaten eggs & bread crumbs in separate bowls.2 beaten eggs, 1 cup bread crumbs
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Take about 2 tablespoons of the curry-rice mix & flatten it on the palm of your hand, keep the cheese cube in the centre and gently roll it into a round shaped curry ball.½ cup mozzarella cheese
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Roll the curry ball in maida, dip it in egg & then roll it in the bread crumbs. Make sure that the curry ball is well covered with coatings when it’s rolled and dipped. (see note 2)
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Repeat the same for all the curry-rice mix. This should yield about 12 curry-rice balls. Keep them refrigerated at least for 30 minutes.
Deep fry method
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Heat oil in a deep kadai or pan & fry them in medium hot oil on low heat for 5 – 6 minutes till they turn golden. Do not overcrowd the kadai & fry them in batches.Approx ½ litre cooking oil for deep frying
Airfryer method
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Preheat the airfryer to 180C. Grease the tray with oil & place the curry-rice balls on the tray and air fry them for 2 minutes on 180C, flip them once & air fry for 2 minutes on 180C. Air fry them for 1 minute on 190C so they crisp up from outside.
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Do not overcrowd the tray & air fry them in batches.
Notes
- Any leftover chicken curry with thick gravy may be used in the recipe.
- Overmashing chicken makes them stringy which does not taste good in the recipe. Keep it as tiny chunks.
- Curry rice ball should be well covered with the coating to make sure that the contents do not ooze out while deep frying.
- Deep fry only on low heat so that the curry rice balls gets well fried from the inside & crisp on the outside.
- Curry rice balls can be made a day in advance & refrigerated & deep fried just before serving.
Nutrition
This article was researched and written by Harita Odedra.
The post Chicken Curry Rice Balls appeared first on My Food Story.
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