Hybrid balls curry coconut chicken with wheat and red lentil

Our recipe

For 1 kg

Chicke meat : 370g
Coconut milk : 205g
Wheat and red lentil textured protein INVAH-TEX B-LC55-S : 168g
Water : 135g
White egg powder : 46g
Red pepper : 30g
Wheat fibre : 27.5g
Salt : 9g
Curry : 7.5g
Black pepper : 2g

Our process

Mix spices and textured proteins with milk and water
Let stand for 5 minutes and then add meat, white eggs and wheat fibre
Let stand for 30 minutes at least in a cool place
Chop the mixture
Let stand at 4°C for 1 hour at least
Form 17g balls
Cook in a pan for about 10 minutes

List of ingredients

Chicken meat (37%), rehydrated textured protein 40% (wheat gluten, red lentil flour), coconut milk, white egg, red pepper, wheat fibre, salt, curry (curcuma, coriander, ginger, cinnamon, fenugreek, onion, clove, muscade), black pepper.

Associated products

• Wheat & Red Lentil Textured Protein