Ingredients

• 1 chicken breast
• cut into thin strips
• ½ bell pepper chilli
• chopped
• 2 tbsp fresh chives
• chopped
• 2 tbsp fresh parsley
• chopped
• 2 tbsp olive oil
• 50g/1¾oz grated fresh coconut flesh
• liquid from one fresh coconut
• ½ lime
• juice only
• 1 garlic clove
• finely chopped
• ½ scotch bonnet chilli
• chopped
• 1 tbsp fresh coriander
• chopped
• 100ml/3½fl oz double cream
• fresh coriander leaves
• to garnish

Directions

• To make the meatballs
• place the chicken
• chilli
• chives and parsley in a food processor and blend into a mince mixture.
• Roll equal portions of the mince mixture into golf ball-size meatballs.
• Heat the oil in a medium frying pan. Add the meatballs and fry for two minutes to brown all over.
• Transfer the meatballs to a baking sheet and place in the oven to bake for five minutes.
• Meanwhile
• to make the coconut curry sauce
• place the grated coconut
• coconut liquid
• lime juice
• garlic
• chilli
• coriander and cream into a medium saucepan over a medium heat. Cook until reduced to a thick sauce
• then pour into a warm bowl.
• To serve
• place the meatballs into the bowl of coconut curry sauce and garnish with a few coriander leaves.