Chicken Coconut Curry Meatballs



I used Sarah Wilson's I Quit Sugar book for this recipe (this is like my bible - so if you haven't already got yourself a copy, make sure you do). 

 This recipe makes 16-24 balls depending on the size. If you make bigger ones you may need to cook them for slightly longer. 

Ingredients

2-3 skinless chicken fillets
1 carrot (grated)
2 cloves garlic 
1/2 cup shredded coconut (extra for rolling) 
1 egg
2 teaspoons curry powder
1/2 teaspoon salt
A handful of coriander or flat leaf parsley leaves
Coconut oil or olive oil (for frying)

Directions

1. Put everything except the oil in the food processor and blend until smooth. 

 2. Using your hands, form 16-24 balls (the smaller the balls the quicker they cook). If the mixture is too wet and sticky then add more shredded coconut to a plate and roll the balls in the coconut, then roll the balls around in your palms until coconut has mixed in. 

 3. Heat several tablespoons of oil in a large frying pan over medium-high heat. 

 4. When it is hot enough that a meatball sizzles as soon as it hits the pan, put the meatballs in. Cook for 2 minutes, then roll the meatballs over and cook 5 minutes more. 

 5. Put a lid on the pan and cooking for another 6-8 minutes. Serve immediately.

Enjoy x

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