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   Ingredients :
1 lb (1/2 k) chicken breast fillet, without skin and cut into 1 in. (2 cm) cubes
cup onion, finely chopped
1 garlic clove, finely chopped
1 egg, slightly beaten
1/3 cup toasted bread crumbs
1 teaspoon ground ginger
teaspoon ground cumin
teaspoon curry powder
3 tablespoons flour
2 teaspoons vegetable oil
teaspoon ground paprika

Cucumber Dip:
1 cup shredded peeled cucumber, seedless
1 cup natural plain light yogurt
1 teaspoon dill, finely chopped
teaspoon lemon juice

Process chicken until mixture is soft. Transfer processed chicken to a large bowl and stir in chopped onion, garlic and beaten egg. On a separate bowl combine bread crumbs with ginger, cumin, curry, salt and pepper and stir into the chicken.

Take small portions of the chicken mixture with your hands and form small 1 in. (2 cm) balls. Flour chicken balls and transfer them to a dish. Microwave at medium-high, 70 % for 6 minutes, turning every 2 minutes. Remove from the micro and repeat with the remaining chicken balls. Cooking chicken balls first in the micro helps them to maintain their shape afterwards in the skillet.

Heat 1 teaspoon oil with half of the paprika in a skillet. Fry half of the chicken balls and cook them for 3 - 5 minutes approximately. Remove appetizers from the skillet and keep them warm. Repeat with the remaining chicken balls, oil and paprika.

Serve warm with Cucumber Dip.

Yields: 40 chicken appetizers
1 chicken appetizer: 27 calories

Cucumber Dip:
Dry shredded cucumber with paper towel to eliminate excess moist. Set aside for 15 minutes pressing occasionally with the paper towel. Combine cucumber with yogurt, dill and lemon juice. Season to taste. Cover and refrigerate.

Yields: 1 cup
1 tablespoon: 9 calories
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