Chicken Meatballs in Curry
Mix the minced chicken with salt and pepper, add the oats, chopped onion, juice, zest of lemon and eggs.
Stir for approx. 10 min.
Boil 1 liter of water with a bit of salt and pepper. Shape the meat into small balls by using spoons and boil them for approx. 10-12 min.
Take the balls out of the water. Add curry paste, lemon grass, curry, carrots, leeks and finally coconut milk. Let it simmer until the flavor is perfect.
Serve with black rice.
The recipe is developed by Grete Nisgaard, who teaches at the Food Academy.
Photo: Anita Corbas
Serves 4 people
500 g minced chicken, preferably from Western Jutland
100 g of oat
juice and zest of ½ lemon
1 ds. coconut milk
1 tbsp. curry paste
½ lemon grass, cut into thin rings
½ a leek from Western Jutland cut into julienne
1 large carrot from Western Jutland cut into julienne