Spaghetti with curried chicken balls...

So we're back to business with one of our family's favourites: I'll be boring here - it's another(!) John Torode's recipe (I just love what he does with a humble chicken, if you don't have his book yet - what are you waiting for!?!). So if you like Indian food and want something on the budget, but something which definitely won't taste like something on the budget... you have to try this one!
P.S. It freezes well too, so don't be afraid to make more :)

How to make it...

- 1 large onion, chopped
- 50 ml vegetable oil
- 2 tablespoons curry powder (I have medium and it was perfect)
- 50 ml milk
- 100 g fresh breadcrumbs
- 1 kg chicken mince (we buy whole chicken, take the meat off and mince it, carcase is then perfect for broth!)
- 1 handful chopped parsley
- 500 g dried spaghetti
- 300 ml double cream
- salt and pepper

Put the onion, oil and curry powder, salt and pepper in a large casserole. turn the heat to medium and cook slowly the onions until just soft and translucent. Remove from the heat and take out the onions, leaving the oil behind.
In a bowl combine half the fried onion with milk and breadcrumbs. Add chicken mince, salt, pepper and parsley. Mix very well to form a paste. Roll into balls the size of a ping pong ball.
Put the casserole over a high heat and add the meatballs. Cook for 10 minutes, turning to brawn all the sides. Meanwhile, bring a pot of water to the boil and cook the spaghetti.

When meatballs are browned, add rest of the onions and cream. Bring to the boil. Taste and season if necessary. Cook for another 5 minutes then turn the heat off.
Mix the spaghetti with the sauce and meatballs and enjoy while hot!