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Chicken Meatballs In Coconut Curry

By MiNDFOOD

Chicken Meatballs In Coconut Curry
These irresistible Chicken Meatballs in Coconut Curry are about to become your new favourite.

Chicken Meatballs In Coconut Curry makes tender, juicy chicken meatballs. The meatballs are served in a luscious, fragrant coconut broth.  It is light enough to enjoy year-round, yet cozy enough to warm you up on a chilly evening.

Chicken Meatballs In Coconut Curry Recipe

Makes 4 serves

Ingredients

  • 50ml canola oil
  • Sugar and lemon juice, to season
  • Sliced cucumber to serve
  • Fried curry leaves, to serve
  • Lemon rice, to serve (see below)
  • 2 slices bread, crusts removed
  • 1 egg
  • 1 x 425g can coconut milk
  • 3 tbsp chopped dried mango pieces (soaked in warm water)
  • 500g chicken mince
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp grated fresh ginger
  • 1 ½ tbsp medium-strength curry powder
  • 2 tsp ground coriander

Method

  1. To make the meatballs, put the bread into a bowl and add the whisked egg and 30ml of coconut milk. Soak for a few minutes, then mash with a fork. Drain the mango pieces and chop finely. Put the mango into a medium bowl and add the chicken mince, bread mixture and salt and freshly ground black pepper. Mix together well.
  2. Roll the mixture into balls, wetting your hands with a little water in between rolling if the mixture becomes too sticky. Place the meatballs onto a baking tray lined with baking paper and place in the refrigerator to firm for 20-30 minutes.
  3. Heat a non-stick pan over medium to high heat. Add half the oil. Add half of the meatballs and cook until browned on all sides. Remove from the pan and set aside. Repeat with remaining meatballs.
  4. To make the coconut curry, using the same non-stick pan, reduce the heat to medium and heat the remaining oil. Add the onion and sauté for 5 minutes, then add the garlic and ginger. Sauté for 3 minutes then add the curry powder and coriander. Stir and cook for a few minutes, then stir in the remaining coconut milk. Bring to a gentle simmer, reduce the heat and cover and simmer for 15 minutes.
  5. Add the meatballs to the pan. Cover and simmer for a further 10 minutes or until the meatballs are cooked through. Season with salt, a pinch of sugar and a little lemon juice.
  6. Serve chicken meatballs in coconut curry with lemon rice, cucumber and fried curry leaves.

Smart tip

The dried mango adds a gentle sweetness to this dish. Browning the meatballs in batches without overcrowding the pan gives them a deeper, more caramelised flavour base.

Lemon Rice

Heat 60ml canola oil in a medium saucepan. Add 1 sprig of fresh curry leaves (or 10 dried leaves), 1 teaspoon cumin seeds and 1 teaspoon mustard seeds. Once the mustards seeds begin to pop, add 1-2 seeded and chopped green chillies, ½ teaspoon ground turmeric, zest of 1 lemon and 300g rinsed basmati rice. Fry, stirring, until the rice is glossy. Add salt and 600ml hot water. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes or until the rice is cooked through.

By Taverne Agency

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