It's so easy to whip up an Indian chicken Korma curry using Passage to India Korma sauce. For a bit of fun, make these korma meatballs and in lettuce cups.
Ingredients
500g chicken mince
1 small brown onion, coarsely grated
2 garlic cloves, crushed
2cm piece ginger, finely grated
1/2 cup roughly chopped coriander
1 tablespoon vegetable oil
375g Passage to India Korma simmer sauce
1 1/4 cups basmati rice
270g can coconut milk
1 small capsicum, deseeded, finely diced
1 lemon, finely grated rind and 1/4 cup juice
2 baby cos lettuce, leaves separated
Lebanese cucumber, cut into wedges, to serve
Coriander sprigs, to serve
Method
Combine mince, onion, garlic, ginger and half the coriander in a bowl. Roll tablespoons of mixture into balls and place on a tray. (Makes about 24)
Heat oil in a large non-stick frying pan over medium heat. Add meatballs and cook for 8 minutes or until browned on all sides. Add Passage to India Korma simmer sauce and 1/2 cup water. Bring curry to the boil, reduce heat to low, cover and simmer for 20 minutes or until cooked through
Meanwhile, rinse rice until water runs clear. Place rice, coconut milk and 1 cup water into a saucepan over high heat. Bring mixture to the boil and simmer for 5 minutes or until craters form in the rice. Reduce heat to low and cook for 5 minutes. Remove from heat, cover and stand for 5 minutes. Fluff rice with a fork, season and stir through capsicum, lemon rind and juice and the remaining coriander
Place lettuce leaves onto a serving platter. Spoon coconut rice, meatballs and korma curry sauce onto leaves. Serve with cucumber and top with coriander sprigs
