Easy chicken meatballs in mildly curried tikka sauce

Ingredients

• 500 g chicken mince
• 1 large egg
• 125 ml (½ cup) breadcrumbs
• 15 ml (1 Tbsp) Rhodes Quality Tomato Paste 
• 30 ml (2 Tbsp) fresh coriander, finely chopped
• salt and freshly cracked black pepper
• sunflower oil for frying

Tikka Sauce

• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 10 ml (2 t) ginger root, finely grated
• 20 ml (4 t) garam masala
• 2.5 ml (½ tsp) salt
• 1 ml (¼ tsp) ground turmeric
• 1 x 400 g can Rhodes Quality Chopped & Peeled Tomatoes
• 1 x 115 g sachet Rhodes Quality Tomato Paste
• 30 ml (2 T) lemon juice
• 190 ml (¾ cup) plain yoghurt
• To serve: basmati rice or naan breads

Method

1. In a large bowl, combine the chicken mince, egg, bread crumbs and coriander and mix well.
2. Season.
3. Shape into even-sized meatballs. 
4. Heat sunflower oil in a large non-stick frying pan, brown the meatballs on all sides, and set aside.
5. Add a little more oil to the pan and fry the garlic, onion and ginger until soft.
6. Add the spices and fry for a further minute.
7. Add the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste and lemon juice and simmer, stirring often, until thickened.
8. Add the yoghurt and season to taste.
9. Return the chicken meatballs to the saucepan and simmer for a few more minutes or until the chicken is cooked through.
10. Sprinkle with coriander leaves and serve over basmati rice or naan breads.

Serving

Serves 2-4

Cooking Times

Prep Time: 15 minutes Cooking Times: 40 minutes