Chicken Cafreal Balls in Manchurian Sauce

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Chicken Cafreal Balls in Manchurian Sauce is a fusion of two very popular dishes. Chicken Cafreal is a Goan Portugese speciality that involves chicken marinated in coriander based paste. Manchurian Sauce is a soya sauce based thick sauce. Vegetable balls in Manchurian sauce or chicken balls in Manchurian sauce are very commonly found items on menus in Chinese restaurants. I thought of making my own combination and hence Chicken Cafreal Balls in Manchurian Sauce. It really turned out great and the two flavors really blended well.

If you are a fusion fan, you may like to try our Paneer Tikka Pizza (Italian Pizza with Indian Topping), Breakfast Fusion ( a complete breakfast option that combines 3 different flavors) or Balchao Lasagna (Award winning entry to a fusion contest) :)

Below is the step by step pictures of making Chicken Cafreal Balls in Manchurian Sauce.

Serves : 2-3
Preparation Time : 15 min
Cooking Time : 20 min

Ingredients:
For the Chicken Cafreal Balls:
Chicken mince : 1 cup
Coriander : 1 cup (chopped)
Green Chilli : 4-5 (roughly chopped)
Ginger : 1 inch piece
Garlic : 13-14 flakes
Pepper : 6
Cinnamon : 1 inch piece
Turmeric : 1/2 tsp
Vinegar : 3-4 tbsp
Oil : for frying the chicken cafreal balls.

For the Manchurian gravy:
Onion : 1 small (chopped)
Ginger : 1 tbsp (finely chopped)
Garlic : 1 tbsp (finely chopped)
Green Chilli : 2 (finely chopped in circular discs)
Soya Sauce : 1 1/2 tbsp
Corn flour : 1 tbsp
Sugar : 2 pinches
Spring onion greens : 2 tbsp (chopped)
Salt : as per taste

Method of Preparation:

  1. Grind the coriander, green chilli, ginger, garlic, pepper, cinnamon, turmeric and vinegar to a fine paste. We need to have a thick paste, so do not add water.
  2. Mix the chicken mince and the ground paste of step one. Keep in refrigerator for atleast 2 hrs.
  3. Remove from refrigerator and make small balls of the marinated chicken mince.
  4. Heat oil in skillet and fry the balls, till they appear slightly golden on the outside. Remove from oil and drain on absorbent paper. Your Chicken Cafreal balls are ready. Keep aside.
  5. For the Manchurian gravy, heat 2 tsp oil in a skillet. Add the chopped onion, ginger, garlic and chopped green chillies. Keep stirring on a high flame till the onion turns a little soft.
  6. Add the soya sauce, 1 and 1/4 cup water and salt. (Soya sauce tends to be a bit salty, so add salt cautiously). Let it come to a boil.
  7. In the meanwhile, add the corn flour to 2 tbsp water and make a smooth paste. Add this paste to the skillet.
  8. Add sugar and mix. Let it simmer till it thickens to a desired consistency. Add the chicken cafreal balls, simmer for another 3-4 min. Remove from flame and garnish with chopped spring onion greens. Your fusion dish Chicken Cafreal Balls in Manchurian Sauce is ready. Serve hot!

Chicken Cafreal Balls –


Getting the Sauce ready…

Chicken Cafreal Balls in Manchurian Sauce recipe

Chicken Cafreal Balls in Machurian Sauce
 
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Chicken Cafreal Balls in Manchurian Sauce is a fusion recipe that combines the Goan special chicken cafreal and Manchurian sauce in one single dish.
Author:
Recipe type: Main
Cuisine: Fusion
Serves: 2-3
Ingredients
  • For the Chicken Cafreal Balls:
  • Chicken mince : 1 cup
  • Coriander : 1 cup (chopped)
  • Green Chilli : 4-5 (roughly chopped)
  • Ginger : 1 inch piece
  • Garlic : 13-14 flakes
  • Pepper : 6
  • Cinnamon : 1 inch piece
  • Turmeric : ½ tsp
  • Vinegar : 3-4 tbsp
  • Oil : for frying the chicken cafreal balls.
  • For the Manchurian gravy:
  • Onion : 1 small (chopped)
  • Ginger : 1 tbsp (finely chopped)
  • Garlic : 1 tbsp (finely chopped)
  • Green Chilli : 2 (finely chopped in circular discs)
  • Soya Sauce : 1½ tbsp
  • Corn flour : 1 tbsp
  • Sugar : 2 pinches
  • Spring onion greens : 2 tbsp (chopped)
  • Salt : as per taste
Instructions
  1. Grind the coriander, green chilli, ginger, garlic, pepper, cinnamon, turmeric and vinegar to a fine paste. We need to have a thick paste, so do not add water.
  2. Mix the chicken mince and the ground paste of step one. Keep in refrigerator for atleast 2 hrs.
  3. Remove from refrigerator and make small balls of the marinated chicken mince.
  4. Heat oil in skillet and fry the balls, till they appear slightly golden on the outside. Remove from oil and drain on absorbent paper. Your Chicken Cafreal balls are ready. Keep aside.
  5. For the Manchurian gravy, heat 2 tsp oil in a skillet. Add the chopped onion, ginger, garlic and chopped green chillies. Keep stirring on a high flame till the onion turns a little soft.
  6. Add the soya sauce, 1 and ¼ cup water and salt. (Soya sauce tends to be a bit salty, so add salt cautiously). Let it come to a boil.
  7. In the meanwhile, add the corn flour to 2 tbsp water and make a smooth paste. Add this paste to the skillet.
  8. Add sugar and mix. Let it simmer till it thickens to a desired consistency. Add the Chicken Cafreal balls, simmer for another 3-4 min. Remove from flame and garnish with chopped spring onion greens. Serve hot!

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