Curry Chicken Rissoles Recipe

Name: Curry Chicken Rissoles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None small red onions, 1 finely grated, 1 finely chopped; 2 lb ground chicken; 5.25 oz grated winter squash; 3 tbsp fresh mint, coarsely chopped; 2/3 cup fresh wholewheat breadcrumbs; 5.25 oz frozen baby peas; 1/3 cup mild korma curry paste; 1/2 cup chickpea flour; 2 None large tomatoes, finely chopped; 1/2 cup fresh cilantro leaves, chopped; 2 tbsp lemon juice; 1/2 cup vegetable or peanut oil; 24 None mini pappadums, cooked; 16 oz basmati rice, cooked; 3 None Persian cucumbers, thinly sliced; 1/4 cup plain yogurt, to serve

Servings: persons

2 None small red onions, 1 finely grated, 1 finely chopped
2 lb ground chicken
5.25 oz grated winter squash
3 tbsp fresh mint, coarsely chopped
2/3 cup fresh wholewheat breadcrumbs
5.25 oz frozen baby peas
1/3 cup mild korma curry paste
1/2 cup chickpea flour
2 None large tomatoes, finely chopped
1/2 cup fresh cilantro leaves, chopped
2 tbsp lemon juice
1/2 cup vegetable or peanut oil
24 None mini pappadums, cooked
16 oz basmati rice, cooked
3 None Persian cucumbers, thinly sliced
1/4 cup plain yogurt, to serve

1
Combine finely grated onion, ground chicken, squash, mint, breadcrumbs, peas and curry paste. Shape into 24 rissoles, each using around 2 tbsp mixture. Lightly coat in chickpea flour then cover and chill for 15 mins.
2
For the salsa, combine remaining onion, tomatoes, cilantro and lemon juice. Cover with plastic wrap and chill.
3
Heat oil in a large nonstick frying pan over medium-low heat. Cook rissoles, in batches, for 2-3 mins per side, or until browned and cooked through.
4
Arrange pappadums on serving plates. Top each with rice, cucumbers, a rissole, yogurt and salsa. Serve with remaining salsa.

1155

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 None small red onions, 1 finely grated, 1 finely chopped, 2 lb ground chicken, 5.25 oz grated winter squash, 3 tbsp fresh mint, coarsely chopped, and more.

Yes, Curry Chicken Rissoles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Chicken Rissoles

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