500g minced chicken breast fillets
a handful of fresh chopped parsley
ground black pepper
Himilayan salt
garlic powder
80ml almond flour
1 finely chopped red onion
1 large egg
1 tbls yellow curry paste


1 can coconut milk
the rest of the yellow curry paste
4 heaped tbls macadamia nut butter
Himilayan salt
cracked black pepper
a little olive oil


Mix all the ingredients for the meatballs together in a glass mixing bowl. Have a cup of water handy and wet your hands as need be to prevent the mixture from sticking to your hands. Start forming small chicken meatballs placing them onto a well greased baking sheet. Bake on 180° C for 20 minutes. Start preparing the sauce by heating the curry paste and the olive oil on a low to medium heat. Add a little coconut milk to the saucepan and mix well to blend the ingredients. Add a little more coconut milk and continue to stir until the mixture is smooth. Add the rest of the tin of coconut milk mixing well. Add a little salt and cracked black pepper. Add the nut butter one spoon at a time mixing well. Turn off the heat when the nut butter is well incorporated into the mixture in the saucepan. When the meatballs are cooked, put them into the sauce moving them around so they are well coated. Serve as is or on a little caulimash with a side of vegetables.

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