Servir avec du riz basmati, de la coriandre fraiche et des pains naan.
1 egg
½ cup Panko breadcrumbs
Sea salt and freshly ground pepper
1 drizzle of olive oil
1 small onion, chopped
2 garlic cloves, grated
2 garlic cloves, grated
1 tablespoon garam masala
2 teaspoons curry
1 teaspoon turmeric
2 tablespoons tomato paste
1 can of coconut milk
¾ cup of Oikos 11% plain yogurt
To serve:
Fresh cilantro, basmati rice and naan bread.
PREPARATION STEPS
1Preheat oven to 450 °F. 2In a large bowl, combine ground poultry, egg, panko, salt and pepper. 3Form into balls (between 15 and 20), place them on a baking sheet covered with parchment paper and bake for 15 minutes until golden brown. 4Heat the oil in a wok, brown the onion for 5 minutes, then add the garlic and ginger and cook for another 5 minutes. 5Add the spices and cook for 1 minute. Pour in the tomato paste, coconut milk and ½ cup of water. 6Bring to a boil and cook for an additional 5 minutes. Season generously with salt and pepper. 7Lower the heat and add the yogurt, stir, then add the meatballs. 8Serve with basmati rice, fresh cilantro and naan bread.
