🍲 **Chicken Ball Curry Stew 🍛**

This Chicken Ball Curry Stew is a delightful dish bursting with flavors, perfect for a cozy meal. It combines tender chicken balls with a rich, aromatic curry sauce, making it a favorite for family gatherings or a comforting weeknight dinner.

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🌍 **What Is Chicken Ball Curry Stew?**

Chicken Ball Curry Stew is a traditional Gambian dish that showcases the art of creating a rich stock from scratch. The combination of minced chicken, spices, and vegetables results in a hearty stew that is both satisfying and nutritious. This dish is often served with rice or bread, making it versatile and appealing to all palates.

🧾 **Ingredients**

**Base:**

- 500g minced chicken

- 1 medium onion, finely chopped

- ½ medium red pepper, finely chopped

- 1 cube of chicken stock (or any preferred stock cube)

- ½ teaspoon salt

- 1 teaspoon green seasoning (see notes for recipe)

- 1 tablespoon Madras curry powder

- 2 tablespoons corn flour

- 2 tablespoons olive oil

- 2 medium potatoes, peeled and cubed

- 1 medium sweet potato, peeled and cubed

- 1 scotch bonnet pepper (optional)

- 1 tablespoon brown sugar

- 400ml coconut cream (or coconut milk)

- 2-3 cups hot boiling water

**Optional:**

- Bay leaves

- Pimento seeds

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👩‍🍳 **Step-by-Step Instructions**

1. **Prepare the Chicken Balls:**

- In a mixing bowl, combine minced chicken, chopped onion, red pepper, chicken stock cube, salt, green seasoning, and Madras curry powder.

- Mix well and add corn flour to bind the mixture.

- Drizzle olive oil into the mixture to help mold the chicken balls. Form the mixture into small balls.

2. **Fry the Chicken Balls:**

- Heat sunflower oil in a frying pan and fry the chicken balls until they are golden brown. Remove and set aside to drain excess oil.

3. **Prepare the Potatoes:**

- In the same pan, fry the cubed potatoes and sweet potatoes until golden brown. Remove and set aside.

4. **Make the Rich Stock:**

- In a pot, blend small onions and spring onions until smooth. Add to the pot along with green seasoning, bay leaves, and pimento seeds.

- Stir in Madras curry powder and chopped tomatoes. Cook until the mixture is caramelized and smooth.

5. **Combine Ingredients:**

- Add a splash of water to deglaze the pot, scraping up any bits stuck to the bottom.

- Stir in the fried chicken balls, coconut cream, half a stock cube, brown sugar, and salt.

6. **Simmer the Stew:**

- Pour in hot boiling water to cover all ingredients. Stir well and taste to adjust seasoning.

- Add the fried potatoes and sweet potatoes, along with the scotch bonnet pepper.

- Cover and simmer for about 30 minutes, allowing the flavors to meld.

🍽️ **How to Serve**

Serve the Chicken Ball Curry Stew hot over a bed of steamed rice or with crusty bread. Garnish with fresh herbs if desired.

💡 **Pro Tips**

- For added depth of flavor, allow the stew to simmer longer if time permits.

- Adjust the heat by adding more or less scotch bonnet pepper according to your preference.

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- If you prefer a thicker stew, add more corn flour mixed with a little water towards the end of cooking.

🔥 **Why You’ll Love This**

This Chicken Ball Curry Stew is not only delicious but also a labor of love, showcasing the rich culinary traditions of Gambian cooking. The combination of spices, tender chicken, and creamy coconut creates a symphony of flavors that will leave you wanting more. Perfect for sharing with family and friends, this dish is sure to impress!