- 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
- 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.