Nadia's Komforting Korma Balls
16 March 2015
By Pan Macmillan
Nadia Sawalha knows how challenging it can be to get good food on the table in the midst of school runs, husband-wrangling, dog walking and a busy day job! In Fabulous Family Food, Nadia shares over 100 of her favourite recipes, all tested on her own family and guaranteed to be stress-free to cook and delicious to eat.
"At its simplest, Fabulous Family Food is ALL about those countless entirely achievable recipes that are as easy as pie to make, and that now orbit around my family’s culinary lives!" - Nadia
Why not try making Nadia's kormforting korma balls for dinner tonight?
500g chicken mince
4 tbsp finely chopped fresh coriander or parsley
1 tsp ground coriander
1 tsp ground cumin
salt and pepper
2 tbs plain flour
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, chopped
2 tbsp korma curry paste
175ml coconut milk
500ml chicken stock
16 cherry tomatoes
1 tbsp blanched, or flaked almonds
To make the meatballs, put the mince, fresh herbs, ground coriander, cumin, a good pinch of salt and pepper into a bowl and mix thoroughly. Then wet your hands (so the meat doesn't stick to them) and shape into walnut-sized meatballs. Roll the balls in the flour.
Heat a large non-stick frying pan and pour in the oil. Fry the meatballs, turning the whole time, until browned all over. Take out of the pan with a slotted spoon and set aside.
Add the onion to the pan and fry over a very low heat until softened, then add the garlic and cook until soft. Now add the korma paste to the onion and garlic mixture and fry over a low heat for about a minute, or until the aroma is released. Pour in the coconut milk and stock and bring it up to the bubble, then turn the heat down to low, add the meatballs and cook gently for about 10 minutes until the chicken is cooked through, but be careful not to overcook or the chicken will be dry. Add the tomatoes and cook for a couple more minutes, then scatter with the almonds before serving.