8
Easy
30 minutes
30 minutes
Preheat the oven to 200°C.
Combine the chicken mince, onion, coriander, chilli and seasoning in a large mixing bowl. Roll the mixture into large balls and dust with chickpea flour. Chill for 15 minutes.
Heat the olive oil in a large pan and fry the koftas for 5 to 7 minutes, or until golden brown. Drain on kitchen paper. Transfer to a baking tray and finish in the oven for 5 to 7 minutes, or until cooked through.
To serve, place the roast potatoes in a serving bowl, top with the koftas and pour over the curry sauce. Mix the apple, lemon juice and celery and place on top. Garnish with the grated coconut and fresh coriander.
To make the curry sauce, combine the sugar, lemon and orange juices, chilli and spices in a pan and reduce over a high heat for 5 minutes. Whisk in the tomato paste and coconut milk and simmer for 10 minutes until the sauce starts to thicken.
To make the roast potatoes, preheat the oven to 200°C.
Drizzle the crushed potatoes with 1 T olive oil and roast for 15 minutes. Mix the remaining olive oil, garlic, ginger, turmeric, chilli, mustard seeds, cumin seeds, curry leaves and lemon juice to form a paste. When the potatoes are cooked through, toss in the paste.
