500 g Chicken mince

1 Tbsp Seven Colours Grill Seasoning

1 tsp Garlic powder

1 tsp Onion powder

1 Tbsp crushed Chilli

¼ cup Coriander, chopped

1 large Egg

½ cup Breadcrumbs

2 ½ Tbsp Oil

2 Bay leaves

1 Cinnamon stick

2 Green chillis, chopped

1 large Onion, chopped

1 Tbsp Ginger and garlic

1 tsp Curry powder

1 tsp Cumin powder

1 tsp Coriander powder

½ tsp Turmeric powder

½ cup Water

1 Tbsp Tomato paste

2 Tomatoes, sliced

250 ml Coconut cream

Fresh Coriander for serving

Method

Place chicken mince with 1 Tbsp Seven Colours Grill SeasoningTM, garlic powder, onion powder, crushed chilli, ¼ cup coriander, egg and breadcrumbs in a bowl. Mix until well combined and divide to create medium-sized meatballs.

Heat 2 Tbsp oil and fry the meatballs over a medium heat for 5 to 10 minutes a side. Remove from the pan. Alternatively, the meatballs can be cooked in an air fryer for 10 to 15 minutes at 200 degrees.

In another pan, heat 1 tsp oil. Add bay leaves, cinnamon stick, chillis and chopped onion. Sauté until onions are translucent then add the ginger and garlic and sauté for a few seconds.

Add curry powder, cumin powder, coriander powder and turmeric. Allow spices to toast for a few seconds before adding ½ cup of water and mixing well. Once the water cooks out and a paste is formed, add the tomato paste and tomatoes.

Cook for 10 minutes over a medium heat.

Pour in the coconut cream and add chicken meatballs into the sauce.

Cook over a low heat for a further 10 minutes.

Remove the cinnamon stick and garnish with fresh coriander.

Serving suggestion: Serve with garlic naan or roti with a side of sambals.