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Korma Chicken Meatballs in Lettuce Cups

Easy creamy Chicken Korma curry | Passage to India
Credit: Whisk Media Group
Recipe by: Passage to India
Average: 4.7 (70 votes)
504 Collected
Prep:  10 mins
Cook:  30 mins
Serves:  4
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.

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Korma Chicken Meatballs in Lettuce Cups
  1. 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)
  2. 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
  3. 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
  4. 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

Reviews for Korma Chicken Meatballs in Lettuce Cups

Average: 4.7 (70 votes)