Chinese chicken balls with curry sauce

Melt butter in a small pot, add the onion and a pinch of salt and cook, stirring often, until well softened and light golden, about 7 to 8 minutes.

Add garlic and grated ginger and mix 30 to 40 seconds until fragrant.

Add curry powder, turmeric and Chinese five spice and mix; add flour and stir until no white shows, a couple of minutes over moderate heat.

Add chicken broth gradually, whisking between additions, scraping up the onion bits; bring to a little simmer, then turn down and simmer 3 to 4 minutes to thicken.

Blend smooth with a hand blender and return to low heat to thicken further.

Cut the chicken into about one-inch chunks.

Batter: mix all-purpose flour, cornstarch, baking powder and salt, then one cup of cold sparkling water, to a batter that coats the back of a spoon.

Heat oil to 350F; dip each chicken piece on a skewer into the batter, turn to coat and drop into the oil; fry about five minutes until cooked through, golden and crispy.

Stir about a tablespoon of malt vinegar into the curry sauce and keep warm.

Salt the chicken balls while hot and serve with the curry sauce.