3 chicken breasts (cubed)
2 beef stock cubes
3 cups of water
A piece of ginger
2 cloves of garlic
A green chilli (chopped)
1 tbsp coriander powder
Freshly ground pepper
Chopped coriander leaves
3 cups flour
2 egg whites (beaten)
Oil for frying
Cook chicken breasts in beef stock.
When done, mince the chicken cubes & keep aside.
Heat oil in a pan & fry onions to light golden brown.
Add ginger+garlic paste along with chopped green chilli.
Fry for a while & then add minced chicken along coriander powder & salt.
Cover & cook for a few minuites.
Garnish with freshly ground pepper & coriander leaves.
Boil the 3 cups of beef stock in a thick bottomed vessel.
Add flour & mix well with a wooden spatule.
When the water is completlely evaporated , remove from fire
Set aside to cool.
Make lemon sized balls using this thick dough .
Grease your hands , flatten them & place the chicken filling in the middle.
Cover the dough so that it looks like a lotus bud.
Dip each balls in eggwhites & then roll in bread crumbs. (shake off excess).
Repeat the process with remaing dough balls.
Deep fry the stuffed balls in a pan or in deep fryer.
Remove using a slotted spoon & drain on a kitchen paper.
Serve these spicy coxinha's as a starter with a dipping sauce.