Curried Chicken Meatballs
Servings: 4 people
Ingredients
- 400 g Chicken Mince
- 1 Egg, lightly beaten
- 1 Spring onion, finely sliced
- Grated ginger (thumb size)
- 0.5 tsp Cumin
- Sea salt to taste
- 200 g Breadcrumbs
Sauce
- Olive oil for frying
- half onion, sliced
- 1 tbsp Mild curry powder
- 2 tbsp Tomato puree
- 1 Tin of coconut milk
- Grated giner (thumb size)
- 1 tbsp Soy sauce
- Sea salt to taste
Rice
- 300 g Basmati rice
- 3 Cardamon pods pierced to release flavour
- 600 ml Water
- Sea salt to taste
Instructions
- Place all the ingredients for the meat mix excluding the oil into a bowl and mix really well with a wooden spoon.
- Shape into 12 small balls approx. 2.5 cm in diameter and fry
- Meanwhile make the sauce. Sweat the onions for 30 seconds over a medium heat in an oiled frying pan. Add the curry powder and tomato puree and cook for another 30 secs. Add the coconut milk, ginger, soy sauce and salt and bring to the boil.
- Place rice cardamom water and salt into a pot with a lid and bring to the boil rapidly. Turn down the heat and simmer for 8-10mins until light and fluffy. Remember to remove the cardamom pods once cooked – they should be sitting at the top of the rice when it is ready.
- When everything is ready serve of a decorative platter by spooning the rice then the meatballs, sauce and garnish with some fresh herbs and tuck in