Curried Chicken Meatballs With Mango Salad - cooking recipe

Ingredients

2 oz peanuts
1 lb ground chicken
3 tbsp breadcrumbs
7 oz carrots, peeled and grated
5 oz cottage cheese
3 tbsp Thai yellow curry paste
1 None egg
1 oz fresh cilantro, little reserved for garnish, remainder chopped
5 tbsp olive oil
9 oz basmati rice
2 None limes, juiced
1 tbsp honey
1 None red chili, seeded and finely chopped
1 None iceberg lettuce, shredded
1 None red bell pepper, seeded and julienned
1 None mango, peeled and julienned

Preparation

Preheat the oven to 300\u00b0F. Heat a frying pan and toast the peanuts for 3 mins, or until browned. Remove and allow to cool.
In a bowl, mix the chicken, breadcrumbs, carrots, cottage cheese, curry paste, egg and 3/4 of the cilantro. Season with salt and black pepper and form into 12 balls. Heat 2 tbsp oil in a frying pan and fry the meatballs in batches, turning, until browned all over. Place on a baking tray and bake for 12-15 mins, until cooked through.
Meanwhile, cook the rice in boiling salted water according to the package instructions. To make the salad, mix the lime juice, honey and chili and season with salt and black pepper. Gradually whisk in 3 tbsp oil. Toss with the lettuce, pepper and mango.
Roughly crush the peanuts with a mortar and pestle and roll the meatballs in them. Drain the rice and stir in the remaining coriander. Serve the meatballs and rice with the salad, garnished with cilantro.