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Korma chicken meatballs in lettuce cups
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Succulent meatballs in fragrant korma sauce for family delight.
Ingredients:
  • 500g chicken mince
  • 1 small brown onion, coarsely grated
  • 2 garlic cloves, crushed
  • 2cm piece ginger, finely grated
  • 125.00 ml roughly chopped coriander
  • 18.40 gm vegetable oil
  • 375g Passage to India Korma simmer sauce
  • 250.00 gm basmati rice
  • 270g can coconut milk
  • 1 small capsicum, deseeded, finely diced
  • 1 lemon, finely grated rind
  • 65.63 gm lemon juice
  • 2 baby cos lettuce, leaves separated
  • Lebanese cucumber, cut into wedges, to serve
  • Coriander sprigs, to serve
Instructions:
  • In a bowl, mix the mince, onion, garlic, ginger, and half of the coriander. Shape tablespoons of the mixture into balls and place them on a tray. (Yields about 24 balls)
  • In a large non-stick frying pan over medium heat, heat oil. Add meatballs and cook until browned on all sides, about 8 minutes. Stir in sauce and ½ cup water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until meatballs are cooked through.
  • Rinse the rice until the water runs clear. Combine the rice, coconut milk, and 1 cup water in a saucepan over high heat. Bring to a boil, simmer until craters form in the rice, then reduce heat to low and cook for 5 minutes. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork, season, and stir in capsicum, lemon rind and juice, and remaining coriander.
  • Arrange fresh, crisp lettuce leaves on a beautiful serving platter. Top the leaves with fluffy coconut rice, succulent meatballs, and a generous drizzle of delicious sauce. Garnish with slices of fresh cucumber and a sprinkle of fragrant coriander sprigs before serving.

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