Coconut Chicken Meatball Curry

with Mango and Rice
Enjoy these delicious meatballs simmered in a tasty red curry coconut sauce!
620 Reviews
Cals 1221 · Prot 63 · Carbs 121 · Fat 57
Family-Friendly
Try Hello Chef Now
45 min
Coconut Chicken Meatball Curry with Mango and Rice
Enjoy these delicious meatballs simmered in a tasty red curry coconut sauce!
620 Reviews
Cals 1221 · Prot 63 · Carbs 121 · Fat 57
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken balls
Chicken mince
400 Grams
Shallots
0.5 Piece
Honey
15 Grams
Eggs 5*
1 Piece
Miso paste 9*
30 Grams
Plain flour 10*11*
50 Grams
Black pepper
0.5 Tsp
Sesame oil 3*9*
15 ML
Sauce
Red curry paste 7*
20 Grams
Coconut milk
200 ML
Ginger garlic paste
20 Grams
Rice
Basmati rice
150 Grams
Water
300 ML
Salad
Mango
1 Piece
Cucumber
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Coconut flakes
10 Grams
Black sesame seeds 3*
10 Grams
Fresh basil
15 Grams

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *7 Crustaceans
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Meatball mixture

1 Meatball mixture

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.
Bake meatballs

2 Bake meatballs

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.
Cook rice

3 Cook rice

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.
Make salad

4 Make salad

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.
Make sauce

5 Make sauce

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.
Tip! The sauce is done when it sticks to the meatballs.
Serve

6 Serve

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.
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