We had this for dinner last night and loved it, so I thought I'd share it with you. Unfortunately I forgot to take any pictures - but it did look pretty good too. The sauce soaked into the rice, so make sure it isn't too thick. Its has a mild curry taste, but you can add a chopped chilli or two for extra zing ..... and trust me the cheese is important!
Chicken Curry Meatballs (also works well with Turkey or Lamb)
500g Chicken mince
2.5cm piece of fresh Ginger, peeled and grated
2 cloves of Garlic, crushed
3 tbs of ground Almonds
2 tbs Olive oil
1 Cinnamon stick
6 Cardamon pods
4 Cloves
2 Bay leaves
I Onion, finely chopped
2.5 piece of fresh Ginger, peeled and grated
2 cloves of Garlic, crushed
1tsp ground Coriander
2 tsp ground Cumin
1 tsp ground Turmeric
1 tsp ground Cinnamom
½ tsp Cayenne pepper
3 tbs ground Almonds
1 tbs desiccated Coconut
200ml Coconut milk, light
200ml Chicken stock or water
pinch saffron threads
50g Cheddar cheese, grated
20 Cherry Tomatoes halved
Green Veg, like Mange Tout, Sugar Snaps or Sprouting Broccoli, cut into bite sized pieces (but not too small)
a handful of fresh Coriander chopped
1 tbs toasted flaked Almonds
1 Lemon
To make the meatballs put the Chicken, grated Ginger, crushed Garlic, Almonds and mix together in a bowl. If it isn’t binding add a little water. Shape into walnut size balls, put on a plate or chopping board, cover with cling film and pop in the fridge for approx 30 mins.
Heat the oil in a deep frying pan or a shallow saucepan, over a high heat. Add the Cinnamon stick, Cardamon, Cloves and Bay leaves and cook for 1 min. Remove the chicken balls from the fridge and brown on all sides, in the spiced oil, in batches.
Remove all the chicken balls from the pan and put to one side. With a slotted spoon remove the whole spices
To make the sauce, sauté the Onion, Ginger, Garlic with the ground Corriander, Cumin, Turmeric, Cinnamon, Cayenne Pepper. Do not let it burn – if it is catching in the pan add a little water. Once the onion has soften(about 5 mins) add the desiccated Coconut and the ground Almonds and stir. Now add the Coconut milk, the stock, and the Saffron threads and bring to the boil. Reduce the heat and simmer for 10 mins.
Return the meatballs to the pan and cook for 5 mins. Add the vegetables and cook for a further 5 mins. If the sauce looks to thick add a bit more stock/water.
Serve with rice and a scatter with the chopped Coriander and the flaked Almonds and a squeeze of lemon.
