Ingredients (serves 8)

• 800g Chicken Mince
• 1 cup Grated Carrot
• 1/2 cup Green Peas
• 1 medium Onion (white, brown or red) finely diced
• 1 tbsp Plain Flour
• 250g Canned Chick Peas, mashed or blended
• 1/2 tsp Salt & Pepper
• 2 cups Chicken Stock
• 3 tbsp Tikka Masala Paste
• 2 Lemons (1 zested and both juiced)
• 1 cup Greek Yoghourt
• 1/4 cup Lebanese Cucumber
• 1/2 cup Fresh Mint Leaves
• 2 Zucchinis, grated or spiralised

Method

1. In a large, deep lidded frypan bring the chicken stock, lemon juice and tikka masala paste to a gentle simmer.
2. In a large mixing bowl, combine the chicken mince, carrot, green peas, onion, plain flour, lemon zest and salt/pepper.
3. Form the chicken mixture into balls (a little smaller than golf balls) and gently drop into the tikka/stock mixture. Continue for all the mixture and the pan is full. Allow to come back to the boil and then reduce to a very gentle simmer. Place the lid on and continue to simmer. Wriggle the pan every now and then or stir gently to ensure the chickballs are not sticking.
4. While the Chickballs are cooking, finely slice the cucumber, tear the mint leaves and mix together with the Greek Yoghourt.
5. The Chickballs should be well cooked within about 20 minutes of gentle simmering.
6. Spiralise, grate or finely slice the zucchini and arrange in the base of each plate.
7. To serve, place the Chickballs on top of the zucchini, add a little more of the simmer sauce and top with the yoghourt and cucumber raita.

Notes

If you'd like to stretch this meal a little further, serve your Chicken Tikka Masala Meatballs on a bed of rice (brown rice is so delicious), quinoa or even mashed potato.

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