These delicious balls of yumminess go fantastically with my herby flatbreads with a sweet chilli sauce and green salad. Give them a go and you won’t be disappointed. (And a big thank you to Jacquey Newton, who takes the photos for all my recipes, for this dish!)
Ingredients
1 tbsp cumin seeds, dry fried for 2 mins
85g natural yogurt
1 tbsp mild curry paste (Thai green curry paste is nice)
4 spring onions chopped
1/2 red pepper, finely diced
2 tbsp chopped coriander leaves
salt and pepper
450g skinless boneless chicken breast
oil
Method
- Mix together the cumin seeds, yogurt, curry paste, spring onions, red pepper and coriander. Season and mix well.
- Place the chicken in a food processor and blend until fairly smooth. Add to the yogurt mixture and mix well with your fingers.
- Shape into 12 balls (or you can make 20 small ones), place on a non-stick baking sheet and chill for 10 mins.
To cook, either lightly oil and grill for 8-10 mins turning occasionally or bake in oven for 30 mins on Gas Mark 5/190 degrees.
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