Looking for a fresh, flavour-packed dish that’s perfect for sharing? We turn to Culinary Columnist and Executive Chef, Paul Watters, for his take on these Spiced Chicken Balls with Yogurt Dressing and Salad—a vibrant recipe that blends bold curry spices, colourful vegetables, and a cooling yogurt drizzle.
It’s light yet satisfying, ideal for lunch, dinner, or as a showstopping sharing platter. Prepare ahead, cook in minutes, and enjoy a plate full of texture, taste, and seasonal flair.
For the Curry Paste
- 2 garlic cloves
- ½ knob of ginger (peeled)
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1 tbsp Madras curry powder
- 1–2 tbsp oil
- ½ cup water
Method:
In a food processor, blend the garlic, ginger, and all the spices until combined. Gradually add oil and water to form a smooth, fragrant paste.
For the Chicken Balls
- 500g chicken mince
- 1 red pepper, finely chopped and deseeded
- 1 green pepper, finely chopped and deseeded
- 1 onion, finely chopped
- 1 handful fresh coriander, chopped
- 1 egg, beaten
- ½ cup breadcrumbs
- Salt and pepper, to taste
- A little water (if needed)
Method:
In a large bowl, combine the chicken mince with the curry paste, chopped vegetables, coriander, egg, and breadcrumbs. Mix well until everything is evenly combined. If the mixture feels too dry, add a splash of water.
Shape into balls of your preferred size and place on a tray. Cover and refrigerate for 1–2 hours to help them firm up and hold their shape during cooking.
For the Yogurt Dressing
- 4 tbsp natural yogurt
- ½ bunch fresh coriander, chopped
- Salt and pepper, to taste
Method:
Stir all ingredients together in a small bowl. Chill in the fridge until ready to serve.
For the Salad
- 4 handfuls of mixed salad leaves
- 8 cherry tomatoes, halved
- 1 red onion, finely sliced
- ¼ cucumber, sliced on the diagonal
- 2 tbsp olive oil
Method:
Combine all salad ingredients in a large bowl and toss with olive oil just before serving.
To Cook and Assemble
Heat a little oil in a large frying pan over medium to high heat. Lightly oil the chicken balls and fry for about 7 minutes, turning to brown evenly, until fully cooked through (time may vary depending on size).
To serve, arrange the salad in the center of a large plate or bowl. Top with the hot chicken balls, drizzle over the chilled yogurt dressing, and garnish with sliced green or red chilli and extra coriander, if desired.
Enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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