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Curry Chicken Meatballs

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Ingredients

1 Packet of Mt Barker Free Range Chicken Meatballs

1 Tablespoon oil

2 Tablespoons butter

1 Medium onion, finely chopped

2 Cloves garlic, minced

1 Teaspoon grated ginger

1 Tablespoon tomato paste

Salt and pepper to taste.

To Serve:

Steamed basmati rice or naan bread

Fresh cilantro, chopped, for garnish

1 Teaspoon curry powder

1/2 Teaspoon turmeric powder

1 Teaspoon ground coriander

1/2 Teaspoon cumin powder

1 Can 400ml coconut milk

1/2 Cup chicken stock

2 Medium tomatoes, finely chopped (or 1 cup canned diced tomatoes)

½ Fresh mango (pureed or mashed)

Method

1. Cook the Meatballs:

Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides (about 4-6 minutes). Remove from the skillet and set aside (they don’t need to be fully cooked, as they’ll finish cooking in the sauce).

2. Make the Curry Sauce:

In the same skillet, add butter. Add the onion and sauté until softened and golden, about 5 minutes.

Stir in the garlic, ginger, curry powder, turmeric, coriander, and cumin. Cook for 30 seconds to release the aromas.

Add the chopped tomatoes, tomato paste, and cook until the mixture thickens, about 5 minutes.

3. Add Liquid:

Pour in the coconut milk, chicken stock, and mango, You can blitz the sauce at this stage if you have a blender. Season with salt, pepper, . Bring to a simmer.

4. Simmer with Meatballs:

Gently add the meatballs to the curry sauce. Cover and simmer on low heat for 10-15 minutes, stirring occasionally, until the meatballs are cooked through, and the sauce has thickened.

5. Serve:

Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Tip: If the sauce is thick, add some hot water