Curried Chicken Meatballs

Method

  • Preheat the oven to 220ºC/425ºF/gas mark 7.
  • Place all the ingredients for the meat mix excluding the oil into a bowl and mix really well with a wooden spoon.
  • Shape into twelve small balls approximately 2.5cms (1 inch) in diameter.
  • Put the meatballs in a large roasting tin, drizzle with oil and bake in the oven for 7 minutes.
  • Meanwhile make the sauce. Sweat the onions for 30 seconds over a medium in an oiled frying pan
  • Add the curry powder and tomato purée and cook for another 30 seconds. Add the coconut milk, ginger, soy sauce and salt and bring to the boil.
  • Take the meatballs out of the oven, pour the sauce over them and place back into the oven for another 7 minutes.
  • Place the rice, cardamon, water and salt into a pot with a lid and bring to the boil rapidly. Turn down the heat and simmer for 8–10 minutes 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 on a decorative platter by spooning on the rice, then the meatballs, sauce and garnish with some fresh herbs, and tuck in.

Ingredients:

Meatballs

400g Manor Farm chicken mince

1 egg, lightly beaten

1 spring onion, finely sliced

Grated ginger (thumb size)

½ tsp cumin

Sea salt to taste

Oil

Sauce

Olive oil for frying

½ onion, sliced

1 tblsp mild curry powder

2 tblsp tomato purée

1 x 400ml tin of coconut milk

Grated ginger (thumb size)

1 tblsp soy sauce

Sea Salt to taste

Rice

300g basmati rice (rinse off the starch under cold water)

3 cardamom pods, pierced to release the flavor

600ml water

Sea salt to taste

 

Preparation / Cooking Steps:

Method

  • Preheat the oven to 220ºC/425ºF/gas mark 7.
  • Place all the ingredients for the meat mix excluding the oil into a bowl and mix really well with a wooden spoon.
  • Shape into twelve small balls approximately 2.5cms (1 inch) in diameter.
  • Put the meatballs in a large roasting tin, drizzle with oil and bake in the oven for 7 minutes.
  • Meanwhile make the sauce. Sweat the onions for 30 seconds over a medium in an oiled frying pan
  • Add the curry powder and tomato purée and cook for another 30 seconds. Add the coconut milk, ginger, soy sauce and salt and bring to the boil.
  • Take the meatballs out of the oven, pour the sauce over them and place back into the oven for another 7 minutes.
  • Place the rice, cardamon, water and salt into a pot with a lid and bring to the boil rapidly. Turn down the heat and simmer for 8–10 minutes 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 on a decorative platter by spooning on the rice, then the meatballs, sauce and garnish with some fresh herbs, and tuck in.
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