500 g chicken mince
2 tsp ground cumin
¾ cup dried breadcrumbs
¼ cup mild Indian curry paste
300 ml light thickened cream
- In a large bowl, combine mince, cumin and dried breadcrumbs. Roll into walnut-sized meatballs.
- Heat a large frying pan over medium-high heat, add 1 tablespoon rice-bran oil and cook meatballs for 2 min or until lightly browned. Add curry paste to pan and cook, stirring, for 2-3 min. Add cream and bring to a simmer.
- Cover, reduce heat to low and cook for 10-12 min or until cooked through. Serve meatballs and sauce with steamed basmati rice. Garnish with coriander sprigs and toasted flaked almonds if desired.