Chicken Korma Meatballs

My Aunty shared this recipe with me many years ago and it is now a regular on the menu at home, it uses some pantry and fridge staples and comes together for an enjoyable meal.

It is an easy, quick meal full of flavour that the kids have often made for me when I have been busy.

The meatballs simmer in a mild Korma Curry sauce to create a delicious simple curry that just needs plain boiled or steamed rice to go with it.

Chicken Korma Meatballs

Chicken Meatballs in a creamy Korma curry sauce

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Ingredients

  

• 500 gm Chicken Mince
• 1 Tbsp Korma Curry Paste
• 2 Slices fresh bread, crumbled or 1/2 cup dried bread crumbs
• 1/2 Cup Milk or water

Sauce

• 1/2 Onion, sliced
• 1/2 Red Capsicum, sliced
• 2 Stalks Celery, sliced
• 1 Carrot, sliced
• 1 Tbsp Oil
• 2 Tbsp Korma Curry Paste
• 1 Can Crushed Tomatoes
• 1 Can Coconut Milk
• 1 Cup Baby Spinach Leaves
• 1/2 Lemon or Lime juice

Instructions

 

• In a large bowl soak the bread in the milk for 15 minutes or so.
• Add the mince and curry paste, mix to combine and shape into balls the size of a golf ball, set aside in the fridge while you make the sauce.
• In a large pan fry off the vegetables in the oil for a few minutes.
  
• Add the curry paste and fry a further few minutes, add the tomatoes and coconut milk, simmer for 10 minutes.
  
• Drop the meatballs into the simmering sauce and cook covered for 15-20 minutes until the meatballs are cooked.
  
• Add the spinach and lemon or lime juice, stir in and allow the spinach to wilt.
• Serve with steamed rice.

Notes

Swap the Korma paste for your favourite curry paste.

You can swap the chicken mince for pork or lamb mince.

Instead of meatballs you could used tofu or even diced chicken thighs.

Keyword Chicken, Chicken Meatballs, Korma Curry