Patak’s Butter Chicken Mild Simmer Sauce 450g
Patak’s Butter Chicken Curry Sauce is a…
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Ingredients
Serves 4
1 jar Patak’s Butter Chicken Curry Sauce
500g minced chicken
6 tbsp. breadcrumbs
1 spring onion, nely chopped
1 small egg, beaten
2 tsp. cooking oil
2 small garlic cloves, minced
1⁄4 tsp. salt
1 tbsp. nely chopped fresh coriander
Plain yoghurt
200g Basmati rice
1 tbsp. chopped almonds
Method
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Preheat oven to 210°C. Line baking sheet with baking paper.
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Mix the minced chicken with 1 tsp. Patak’s Butter Chicken Curry Sauce, the breadcrumbs, the green onion, the beaten egg, the oil, the garlic and salt.
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Oil your hands lightly and roll the mixture into 20 meatballs.
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Arrange on a baking sheet and bake for 15 to 18 minutes until browned and cooked through.
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Meanwhile, heat the remaining Patak’s Butter Chicken Curry Sauce over medium heat in a saucepan, until simmering. Stir in meatballs to coat well.
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Simmer over low heat, stirring occasionally, for 10 to 12 minutes. Add the coriander.
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Drizzle with some plain yoghurt.
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Serve with basmati rice and garnish with almonds.
Enjoy!
