INGREDIENTS :
500g
chicken mince
1 tbsp curry powder
A handful of fresh coriander finely chopped
Salt and pepper
Oil for frying
1 onion finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tsp garlic paste
1 tsp ginger paste
100g chicken stock
400ml
coconut milk
A large handful of fresh spinach roughly chopped
A small handful of almond flakes
METHOD:
Place the
chicken mince in a bowl. Stir in the curry powder and fresh coriander. Season
with salt and pepper.
Use your hands to mix all the
ingredients together. Divide the mix into around 22 small meatballs and roll
them in the palm of your hand.
Heat a drizzle of oil in a large, non-stick frying pan until spitting hot.
Fry the meatballs on a medium heat for 5 minutes, moving them around until
browned all over.
Add the onion to the pan (and a little more oil if needed) and fry for a
further 3 minutes, stirring reguarly.
Stir in the cumin, chilli powder, ground coriander, garlic paste and ginger
paste. Fry for a further 2 minutes.
Stir in the chicken stock and coconut milk and bring to the boil.
Simmer for 5 minutes, until the sauce has reduced a little and the meatballs
are cooked through.
Stir in the chopped spinach for the last two minutes of the simmer
season with salt and pepper.
Serve with rice and finish with a few flaked
almonds if you like