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Chicken meatballs with coconut curry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. To make the meatballs, place the chicken, chilli, chives and parsley in a food processor and blend into a mince mixture.

  2. Roll equal portions of the mince mixture into golf ball-size meatballs.

  3. Heat the oil in a medium frying pan. Add the meatballs and fry for two minutes to brown all over.

  4. Transfer the meatballs to a baking sheet and place in the oven to bake for five minutes.

  5. Meanwhile, to make the coconut curry sauce, place the grated coconut, coconut liquid, lime juice, garlic, chilli, coriander and cream into a medium saucepan over a medium heat. Cook until reduced to a thick sauce, then pour into a warm bowl.

  6. To serve, place the meatballs into the bowl of coconut curry sauce and garnish with a few coriander leaves.

Ingredients

For the chicken meatballs

  • 1 chicken breast, cut into thin strips
  • ½ bell pepper chilli, chopped
  • 2 tbsp fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil

For the coconut gravy

  • 50g/1¾oz grated fresh coconut flesh
  • liquid from one fresh coconut
  • ½ lime, juice only
  • 1 garlic clove, finely chopped
  • ½ scotch bonnet chilli, chopped
  • 1 tbsp fresh coriander, chopped
  • 100ml/3½fl oz double cream
  • fresh coriander leaves, to garnish

Shopping List

Chicken meatballs with coconut curry

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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