Use the same ingredients from a classic chicken curry to make these scrumptious chicken curry meatballs. Full of aromatic flavours, they're ideal for a quick and easy midweek meal. You can even make the raw meatballs ahead and store in the fridge, covered, for up to 2 days before cooking.
Heat 1 tbsp olive oil in a sauté pan over a medium heat. Add the onion and cook for 3-4 minutes until softened and turning slightly golden. Add the ginger and garlic to the pan with the turmeric, cumin and curry powder. Cook for a further 2 minutes, then transfer to a mixing bowl to cool.
When cool, add the chicken to the bowl and mix everything together well. Season with a little salt and black pepper, then roll into 12 small balls, each about the size of a walnut.
Add the remaining olive oil to the sauté pan over a medium heat and cook the chicken balls in batches of 5 or 6 for 10 minutes, turning frequently, until they are golden and cooked through with no pink meat remaining. Transfer to a serving plate.
Add the curry powder and butter to the sauté pan and heat until the butter just starts to turn golden brown, then pour over the meatballs. Serve the meatballs and sauce with cooked pasta or rice.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This delicious recipe is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.