1 lb ground chicken thigh meat
1 tsp mild chili powder
1 tsp salt
2 tsp coriander
1 tsp cumin
3/4 tsp turmeric
1 large clove garlic, diced
1 serrano chili, diced; remove the seeds if you don’t want too much heat
1/4 yellow onion, finely chopped
1 & 1/2 cups cooked basmati rice
1 medium sized carrot, shredded
1/3 cup chives, finely chopped
Olive oil for lining the pan
1. Place the ground chicken in a bowl and add mild chili powder, salt, coriander, cumin, turmeric, garlic, serrano chili, and onions. Mix together the chicken and spices. Add cooked basmati rice, shredded carrots, and fresh chives and mix it all together.
2. Pre-heat a pan to medium high, with olive oil covering the entire bottom of the pan.
3. Roll the chicken and rice mixture into little balls about the size of a ping pong ball. Flatten it a little bit to speed up the cooking. Cook the rice balls in the pan and let it sear on the outside for about 5-8 minures, the seared side should be golden brown. Flip them over on the other side and cook again for 5-8 minutes. Turn down the heat to low and cook over low heat for 5 more minutes.
4. When the balls are ready, they should be firm to pressure and appear fully cooked on the inside when you cut one open for a testing.