Chicken meatballs with coconut curry
For the chicken meatballs
- 1 chicken breast, cut into thin strips
- ½ bell pepper chilli, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
For the coconut gravy
To make the meatballs, place the chicken, chilli, chives and parsley in a food processor and blend into a mince mixture.
Roll equal portions of the mince mixture into golf ball-size meatballs.
Heat the oil in a medium frying pan. Add the meatballs and fry for two minutes to brown all over.
Transfer the meatballs to a baking sheet and place in the oven to bake for five minutes.
Meanwhile, to make the coconut curry sauce, place the grated coconut, coconut liquid, lime juice, garlic, chilli, coriander and cream into a medium saucepan over a medium heat. Cook until reduced to a thick sauce, then pour into a warm bowl.
To serve, place the meatballs into the bowl of coconut curry sauce and garnish with a few coriander leaves.