500g chicken mince
1 tsp coriander powder
1 tsp crushed garlic powder
1 tsp Himalayan salt
1 tsp white pepper
1tsp smoked red chilli flakes
1 tsp ginger powder
1 egg
80 ml breadcrumbs
olive oil for frying


2 tsps fresh minced garlic
2 tsp fresh minced ginger
1 tin coconut cream
2 tsps smoked red chilli flakes
2 tbls fresh lemon juice
30 ml olive oil
1 packet red curry paste
ground black pepper


Mix all the ingredients together for the chicken meatballs. Form small little meatballs and fry in a little olive oil until golden brown and cooked. Using the same pan prepare the sauce. Fry the garlic and ginger in a little olive oil. Add the curry paste and the rest of the ingredients excepting the coconut cream. After a few minutes add the coconut cream and mix well. Boil the mixture for a few minutes on a medium heat until it has a nice thickish consistency. Add the meatballs and stir well to coat them. Simmer for a few minutes. Serve with sweet potato mash or a side of choice.

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