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Korma Meatball and Rice Traybake with Mango Yoghurt

Recipe

An easy, Indian inspired tray bake for the whole family.

Serves 4 | Prep time: 20 mins | Cooking time: 30 mins  

Indian | Main |  Cardiff Mum

Ingredients  

  • 500g Chicken Mince
  • 2 Pilau Rice Pouches
  • 4 Cloves Garlic, Chopped
  • 1 Jar Korma Sauce
  • 2 Tbsps Mild Curry Powder
  • 1 Tbsp Garlic Powder
  • 4 Tbsps Natural Yoghurt
  • 1 Tbsp Mango Chutney
  • 1 Red Or White Onion, Chopped
  • 1 Red Pepper, Sliced
  • Half An Aubergine, Chopped
  • 50g Spring Onion, Chopped
  • 1 Small Handful Fresh Coriander, Chopped

Method

  1. Preheat the oven to 200 degrees. Add both pouches of pilau rice to a large baking dish.
  2. Add the chicken mince to a mixing bowl with 1 tablespoon of mild curry powder, 1 tablespoon garlic powder and salt and pepper. With wet hands, mould them into 12 small balls. Add meatballs to a frying pan with a little oil and fry for a few minutes to seal them.
  3. Add the aubergine, pepper and onion on top of the rice and sprinkle 1 tablespoon curry powder over the top.
  4. Place meatballs on top and then pour the korma sauce (or another curry sauce that you like) over the top. Place in oven for 30 minutes whilst you make your mango yoghurt by combining the yoghurt and chutney.
  5. Serve with spring onion, fresh coriander and if you like them, some chilli flakes.