Breadballs with Chicken and Schezwan Cheese Cream Sauce

Bread has always been my savior for quick hunger fixes. That soft baked dough not only fills your appetite rather the numerous ways it complements any ingredient, makes it a must have in any kitchen. Even someone who has never lighted a gas stove or powered up the microwave or induction, definitely knows how to create a treat out of bread, butter and jam. Be it a side with a juicy steak or a wrap on a cheesy nugget, bread creates the magic in the best possible way. Today’s dish too is one of the special forms of this delicacy called bread. So, get your pack from the fridge and cook away.

Ingredients:-

Brown Bread – 5 slices (regular cut)

Sugar – ½ tsp

Salt – to taste

Carrot – one small – finely chopped

1/3^rd cup peas (I normally use frozen peas)

Onion – one medium – finely chopped

Chicken – half breast piece – cut into thin, small pieces

Oil – 1 tbsp

Spring onion – 1 small bunch – finely chopped

Tomato – 1 small – finely chopped

Schezwan chutney – 1 tbsp

Green Chilli – 1 chopped

Worchestire sauce – 1 tbsp

For the cream

Milk – 1 cup

Mozarella cheese – ½ cup

Full Milk cream – 1 tbsp

Schezwan chutney – 1 tsp

Cornflour mixed in cold milk – 1 tsp (optional)

Process

Take the slices of bread in a plate. Pour a tbsp. of water in each slices and then squeeze out the water with your hands. Now, break each of the bread pieces into three pieces and roll them into balls. Keep them aside.

Heat oil in a hollow non-stick pan and pour a tbsp. of schezwan chutney. Reduce the heat to avoid burning  the chutney and mix the sputtering chutney with the oil. Add the onions and increase the heat to medium. As the onions turn pink, add the chopped chillies, chicken, peas and carrot. Stir it and cover. Reduce the flame to low again and let it cook for 4 mins. Lift the lid, sprinkle sugar and salt, pour the worchestire sauce and stir again. Once again cover and let it cook for another 5 mins. Now add your tomato, bread balls and the spring onions to it and stir. Cover and let it cook for another 10 mins, stirring it every two to three minutes. Transfer the breadballs from the pan to a plate, cover and let it rest.

On the same pan, add 1 tsp schezwan chutney and stir. Now pour the milk, increase the flame and bring to a boil, mix in the cheese and cream and turn the heat low. As the creamy mix condenses into a thick cream, remove from heat. If you feel it’s a little watery, depends on the milk used, put a tsp of the cornflour-mixed milk in it. Instantly it will come to a saucy consistency. Now, pour the cheesy sauce on your breadballs and enjoy.

– EB