Ingredients
- —400 g ground chicken
- —1 tsp korma curry paste
- —100 g yogurt
- —1 tsp lemon juice
- —1 tsp fresh coriander
- —8 romaine lettuce leaves
- —1 carrot
- —50 g bean sprouts
- —pinch of salt
- —pinch of pepper
Instructions
Preheat the oven to 200°C. Mix the ground chicken with the korma curry paste, salt, and pepper, and form small meatballs.
Place them on a baking sheet lined with parchment paper and bake for about 20 minutes until golden brown and cooked through.
Meanwhile, mix the yogurt with lemon juice and finely chopped coriander.
Arrange the romaine lettuce leaves on a platter and sprinkle the grated carrot over them.
Place the warm chicken meatballs on the leaves, scatter the bean sprouts over them, and spoon a little yogurt sauce over each portion.
A mildly spiced dish where juicy chicken meatballs meet fresh vegetables and creamy sauce. Comfort food with a subtle Indian twist, lightly served in crispy lettuce leaves.
Serving Tip
Serve the warm meatballs directly in the crispy lettuce for a fresh and light meal.
Storage Tip
Store the meatballs covered in the refrigerator for up to 2 days and reheat briefly in the oven.