Korma Meatballs
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Prep Time
20 MINS
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Cook Time
50 MINS
- KCals 284
- Carbs 18G
Ingredients
For the meatballs
- 500 g 5% fat minced chicken
- ½ tsp onion granules
- ½ tsp ground ginger
- ½ tsp garlic granules
- 1 thick slice of white bread, approx. 45g, made into breadcrumbs
- salt and freshly ground black pepper, to taste
For the korma sauce
- 1 large onion, peeled and finely chopped
- 1 green pepper, deseeded and cut into 1cm dice
- 1 yellow pepper, deseeded and cut into 1cm dice
- 2 cm piece root ginger, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 2 tbsp mild curry powder
- 500 ml coconut dairy-free milk alternative
- 1 chicken stock cube, crumbled
- 3 tbsp ground almonds
- salt and freshly ground black pepper, to taste
- 2 tbsp fresh coriander leaves, stalks removed and roughly chopped
- low-calorie cooking spray
Instructions
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Place all the meatball ingredients in a medium bowl and mix with a wooden spoon until well combined. Divide the mixture into 12 equal pieces and shape into meatballs.
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Spray a large, deep frying pan or shallow ovenproof casserole dish (approx. 26 cm diameter) with low-calorie cooking spray and place over a medium high heat.
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When the pan is hot, add the meatballs and seal on all sides for 4-5 minutes, until golden brown. Place the browned meatballs on a plate and set aside.
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Spray the pan with low-calorie cooking spray again and place over a medium heat. Add the onions and cook for 10 minutes until softened and golden.
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Add the peppers to the pan and continue to cook for a further 5 minutes. Lower the heat and add the ginger, garlic and curry powder and cook for 1-2 minutes.
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Add the coconut dairy-free milk alternative, crumbled stock cube and ground almonds. Stir well and increase the heat to medium. Add the meatballs to the sauce and simmer gently, uncovered, for 20-25 minutes, stirring occasionally and turning the meatballs over halfway through. Simmer until the meatballs are completely cooked through and the sauce has thickened. There should be no sign of pinkness inside the meatballs and their juices should run clear.
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Taste and season with salt and black pepper if needed. Stir in the chopped coriander and serve with basmati rice or other accompaniment of your choice.