Korma Chicken Meatballs In Lettuce Cups
4
30Min
Method
- Combine mince, onion, garlic, ginger and half the coriander in a bowl. Roll tablespoons of mixture into balls and place on a tray. (Makes about 24)
- Heat oil in a large non-stick frying pan over medium heat. Add meatballs and cook for 8 minutes or until browned on all sides. Add Passage to India Korma simmer sauce and ½ cup water. Bring to the boil, reduce heat to low, cover and simmer for 20 minutes or until cooked through.
- Meanwhile, rinse rice until water runs clear. Place rice, coconut milk and 1 cup water into a saucepan over high heat. Bring mixture to the boil and simmer for 5 minutes or until craters form in the rice. Reduce heat to low and cook for 5 minutes. Remove from heat, cover and stand for 5 minutes. Fluff rice with a fork, season and stir through capsicum, lemon rind and juice and the remaining coriander.
- Place lettuce leaves onto a serving platter. Spoon coconut rice, meatballs and sauce onto leaves. Serve with cucumber and top with coriander sprigs.
What You'll Need
- 500g chicken mince
- 1 small brown onion, coarsely grated
- 2 garlic cloves, crushed
- 2cm piece ginger, finely grated
- 1/2 cup roughly chopped coriander
- 1 tablespoon vegetable oil
- 375g Passage to India Korma simmer sauce
- 1 ¼ cups basmati rice
- 270g can coconut milk
- 1 small capsicum, deseeded, finely diced
- 1 lemon, finely grated rind and ¼ cup juice
- 2 baby cos lettuce, leaves separated
- Lebanese cucumber, cut into wedges, to serve
- Coriander sprigs, to serve