Butter Chicken Meatballs with Bean Salad
SERVES 4 PREP 20 MINUTES COOK 35 MINUTES
680g packet chicken sausages 1 cup panko breadcrumbs 4cm piece fresh ginger, peeled, finely grated 1 tablespoon vegetable oil 1 large red onion, cut into thin wedges 3 garlic cloves, crushed ¹⁄³ cup butter chicken curry paste 410g can tomato purée ½ cup chicken stock ¹⁄³ cup light thickened cream for cooking ¹⁄³ cup plain Greek-style yoghurt 150g green beans, trimmed 1 Lebanese cucumber, seeded, diced ½ cup fresh mint leaves 1 tablespoon lemon juice Steamed basmati rice, to serve
1 Squeeze mince from sausages into a bowl. Add breadcrumbs and ginger. Season with pepper. Mix well to combine. Using damp hands, roll mixture, 1 level tablespoon at a time, into balls. Place on a plate. 2 Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 2 to 3 minutes or until golden. Transfer to a plate. 3 Add ¾ of the onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and curry paste. Cook for 2 minutes or until fragrant. Add tomato purée and stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 5 minutes. Return meatballs to pan. Cook for 8 to 10 minutes or until meatballs are cooked through. 4 Meanwhile, place beans in a heatproof bowl. Cover with boiling water. Stand for 4 minutes or until bright green and tender. Drain. Refresh under cold water. Halve lengthways. Combine beans, remaining onion, cucumber, mint and lemon juice in a bowl. Season with salt and pepper. 5 Stir cream and yoghurt into meatball mixture. Cook for a further 2 to 3 minutes or until heated through. Serve meatballs with bean salad and rice. NUTRITION: (per serve) 3718kj; 29.9g fat; 8.5g sat fat; 34.5g protein; 114.3g carbs; 8g fibre; 77mg chol; 2120mg sodium.