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Chicken Korma Meatballs

Chicken Meatballs in a creamy Korma curry sauce
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

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

Method
 

  1. In a large bowl soak the bread in the milk for 15 minutes or so.
  2. 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.
  3. In a large pan fry off the vegetables in the oil for a few minutes.
  4. Add the curry paste and fry a further few minutes, add the tomatoes and coconut milk, simmer for 10 minutes.
  5. Drop the meatballs into the simmering sauce and cook covered for 15-20 minutes until the meatballs are cooked.
  6. Add the spinach and lemon or lime juice, stir in and allow the spinach to wilt.
  7. 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.