A TASTE OF INDIA
Escape the winter cold and take your tastebuds on a trip to India with the quick and easy foodie.
Escape the winter cold and take your tastebuds on a trip to India with the quick and easy foodie.
Curried meatballs
Preparation: 10 minutes
Serves: 4
In a bowl combine 500g chicken mince, 1 finely chopped onion, ½ cup chopped coriander and 1/2 teaspoon ground cumin.
Roll into walnut-sized balls. Heat a little oil in a non-stick frying pan over medium-high heat and cook meatballs, in batches, for about 5 minutes until well browned. Drain off excess fat and stir in a sachet of a Vindaloo Indian Simmer Sauce (just from your local supermarket).
Cover, reduce heat and simmer for 10 minutes until cooked through.
Serve with steamed basmati rice, sprinkle with fresh coriander and serve with pappadums.
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