Amazing chicken meatballs that will awaken your taste buds and have you coming back for more.
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Serves: 4 people
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500 g Chicken Mince
500 ml Chicken Stock Cube
1 tin Chopped Tomatoes
1 tsp Curry Powder
2 cloves Garlic
1 clove Garlic
250 ml Light Coloured Olive Oil
1 - Lime
wedged, to serve
1 - Lime
1 - Onion
1 pinch Pepper
2 small Red Onion
1 pinch Salt
4 tbsp Smooth Peanut Butter
450 g SuperValu Brown Basmati Rice
1 handfull SuperValu Fresh Coriander
1 bunch SuperValu Fresh Coriander
leaves and stalks
1 small SuperValu Fresh Ginger
thumb-sized, peeled and finely grated
1 - SuperValu Fresh Green Chilli
deseeded and chopped
1 - SuperValu Fresh Red Chilli
deseeded and finely chopped
100 g SuperValu Kale
tough stalks removed
2 tbsp SuperValu Olive Oil
1 litre Water
For The Zesty Coriander Oil
3 tbsp SuperValu Goodness Cashew Nuts
First make the coriander oil. Put the nuts
in a glass jug with the lime juice and
olive oil. Let the nuts soak overnight
or for at least 4 hours. This will make
the dressing nice and creamy. Add the
coriander stalks and leaves, chilli, garlic
and a pinch of salt, then use a stick
blender to blitz everything together.
To make the meatballs, put the chicken,
onion, garlic and curry powder in a large
bowl. Season and mix to combine. Shape
into 12 even-sized meatballs a little
larger than a golf ball. You may need to
splash a little water on your hands to
prevent the mix from sticking to them.
Set aside on a tray lined with parchment
Heat 1 tablespoon of the oil in a large
sauté pan set over a medium heat. Add
the meatballs and fry for 6 to 8 minutes,
turning occasionally, until golden brown.
Transfer to a plate.
Finely chop one of the red onions and
add to the pan along with the remaining
tablespoon of oil. Cook for 4 to 5
minutes, stirring now and again, until
softened. Stir in the chilli and ginger and
cook for another minute or two.
Stir in the tomatoes, stock and peanut
butter. Simmer gently for 8 to 10
minutes, then blend with a stick blender
Add the meatballs back to the pan,
ensuring they’re immersed in the sauce.
Gently simmer for 25 to 30 minutes,
until the meatballs are cooked through
and the sauce has thickened slightly.
Meanwhile, rinse the rice under cold
water, then place in a pan with the litre
of water. Bring to a steady boil and
stir to prevent the rice from sticking
to the bottom of the pan. Lower the
heat, cover the pan and bring back up
to a steady simmer. Cook for 25 to 30
minutes, until all the water has been
When the meatballs are cooked, tear
the kale leaves into the sauce and stir
through to wilt.
To serve, cut the remaining red onion
in half, then slice as thinly as possible.
Divide the rice between the dishes and
top with meatballs and sauce, followed
by some of the zesty coriander oil, sliced
red onions and fresh coriander leaves.
Serve with lime wedges on the side.
If you’re freezing the dish, don’t add
the kale until after you’ve defrosted
it. Freeze three meatballs and some
sauce in small ziplock freezer bags for
individual portions. Pour any leftover
coriander oil into an ice cube tray and