Servings: 4
Cooking time: 30 minutes
Ingredients
- 1 bag of ready-made tomato basil chicken meatballs
- 200 ml (¾ cup) coconut milk
- 15 ml (1 tbsp) yellow curry powder
- 15 ml (1 tbsp) grated fresh ginger
- 15 ml (1 tbsp) honey
- 30 ml (2 tbsp) fresh lime juice
- 250 ml (1 cup) basmati rice
- 500 ml (2 cups) water
- 30 ml (2 tbsp) butter
- Salt and pepper, to taste
Preparation
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat the tomato chicken meatballs with the coconut milk over medium heat. Add the yellow curry powder and grated fresh ginger. Mix well and simmer for 5-7 minutes to allow the flavours to blend.
- Then add the honey and lime juice. Mix well and simmer for another 2-3 minutes. Season with salt to taste.
- Meanwhile, cook the basmati rice. Rinse the rice under cold water until the water runs clear. Bring 500ml (2 cups) of water to the boil in a saucepan, then add the rice. Reduce the heat, cover and simmer for about 15 minutes, or until the rice is cooked and the water has been absorbed. Add the butter to the hot rice, season with salt and pepper to taste, then mix gently.
- Serve the Indian-style chicken meatballs in tomato sauce on a bed of fragrant basmati rice.
