Coconut Chicken Meatball Curry

Preheat the oven to 200°C/180°C fan. Peel and finely chop the shallots. In a bowl, combine the honey, eggs and miso. Mix well until there are no lumps. Add the chicken mince, shallots and flour. Season with salt and pepper. With clean hands, knead until combined.

Wash your hands and coat them in the sesame oil. Shape the mixture into 10/15/20 meatballs. Place the meatballs on a lined baking tray and bake for 15 min until golden and cooked through.

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, peel and cube the mango. Chop the cucumbers. Finely chop the coriander. To a bowl, add a drizzle of oil and a generous squeeze of lime. Add the mango, coriander and cucumbers. Toss and set aside.

Once done, remove the chicken meatballs from the oven. Heat a large pan over a medium heat with a drizzle of oil. Add the curry paste and cook for 1 min. Add the coconut milk and ginger garlic paste. Stir. Add the meatballs to the sauce and simmer for 5 min or until the sauce thickens.

Serve the chicken meatballs and sauce over the rice with the mango salsa to the side. Garnish with the coconut flakes, sesame seeds and basil.