Exotic chicken balls with mango yogurt dip

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 onion(s)
• 2 cloves garlic
• Salt and pepper, from the mill
• 2 tbsp yogurt, or more
• 1 tsp cornstarch
• e.g. breadcrumbs
• Paprika powder, hot
• 3 stalks of lemongrass
• Oil (rapeseed oil), for frying
• 200 g yogurt
• 3 tbsp mango chutney
• n. B. Sambal Oelek
• 1 bunch lemon balm
• salt and pepper
• Sugar
• 1 dashes oil, tasteless

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fried with lemongrass, egg-free

Mince the chicken. Finely dice the onions and garlic and sweat in a little oil until translucent, then add to the meat. Season generously with salt, pepper, and paprika. Combine the yogurt with the cornstarch, add, and mix; use more yogurt than directed if necessary. It should now be a smooth, moist mixture. Add the breadcrumbs and mix until a pliable dough forms. Form the meat mixture into small balls. Squeeze the lemongrass and cut into short pieces, then heat them in a pan with a little oil. Slowly fry the balls in the flavored oil until they are cooked through and have an appetizing color. For the dip, put the yogurt in a bowl. Add the mango chutney and sambal oelek, then season with salt, pepper, and sugar. Finely chop the lemon balm and mix in. Finally, mix the dip with a little oil until smooth. Serve the chicken balls with the dip. This dish is perfect for parties or buffets, but also makes a small, light snack between meals. I prefer freshly baked white bread for this dish.