4 servings (3 balls + 1/4 sauce)
Ingredients:
1 pound ground chicken breast
1/4 cup dried plain breadcrumbs
1 egg
3 tsp cilantro paste
1 tsp curry powder
14 oz crushed tomatoes
2 tbsp splenda
1 tbsp minced garlic
1 tbsp minced ginger
2 tsp ground cumin
2 tsp garam masala
1 tsp onion powder
1 tsp ground coriander
1 tsp table salt
1/2 tsp black pepper
1/2 tsp ground tumeric
1/8 tsp cayenne pepper
1/2 cup plain fat free greek yogurt
Directions:
Preheat oven to 350F. Prepare a baking sheet by lining it with tin foil and lightly spraying it with oil. Set aside.
Combine the chicken, breadcrumbs, cilantro paste and curry. Mix until combined.
Form into 12 meatballs, about 2 tbsp each, and place on the prepared baking sheet. Bake for 25 minutes, flipping at 15 minutes.
While the meatballs are cooking, make the sauce. In a large saucepan add the tomatoes, splenda, garlic, ginger and the rest of the spices. Mix well and heat on medium high until sauce is bubbling.
Add the meatballs to the and mix to combine. Turn off the heat. Cool for about 5 minutes.
Add about 1/4 cup of the tomato sauce to the 1/2 cup yogurt to temper the yogurt. Add the tomato yogurt mix to the meatballs and mix gently to combine.
Serving Suggestion: Serve with cilantro lime rice, pappadums and peas.
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