Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce
This recipe is very versatile. You can also add tomato puree to the sauce to change the taste slightly. If you can't get hold of Pauli's Spicy Brinjali Sauce, you can substitute with any curry sauce you like, either ready made or home made.
500 g chicken mince
1 onion, chopped
1 tsp crushed garlic
fresh parsley, finely chopped
1 red pepper, diced
1 cup frozen spinach
4 tbsp Pauli's Spicy Brinjali Sauce
plain yoghurt for serving
salt & pepper
Cook basmati rice according to packet instructions.
In a mixing bowl, mix together chicken mince, garlic, salt and pepper (to taste) and about 1 tbsp olive oil. Scoop out about 3/4 tbsp at a time and roll into balls, placing them onto a plate.
In a large pan over medium high heat, warm a glug of olive oil. Add the chicken meatballs and brown well all around.
Once chicken is browned, remove from the pan and set aside.
Add a glug of olive oil to the same pan and saute the onions and pepper together for 3-4 minutes until just softened. Lower heat and add 4 heaped tbsp of Pauli's Spicy Brinjali Sauce, frozen spinach and stir well. Add back the chicken, cover the pan and simmer for about 10 minutes, stirring occasionally.
Serve on top of rice and add plain yoghurt or cream.
Gluten free - no breadcrumbs needed.