Korma Chicken Meatballs in Lettuce Cups
Credit: Whisk Media Group
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Korma Chicken Meatballs in Lettuce Cups
Ingredients:
Slow cooked lamb Korma
If you're a fan of a good Korma recipe, then give this slow roasted Lamb with Lentils a try!
Click here to get the recipe.
Click here to get the recipe.
- 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
