- 1 1/2 pounds ground chicken
- 1/2 cup bread crumbs
- 1 cup green onions, finely chopped
- 1 egg
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 (341 ml) bottle VH® Yellow Curry Sauce
- 1/4 cup water
- In a large bowl mix together chicken, bread crumbs, onions and salt until well combined. With wet hands form mixture into meatballs.
- In a large saucepan heat oil over medium. Fry meatballs until golden on all sides, about 15 minutes (they do not need to be completely cooked at this point).
- Add VH(R) Yellow Curry Sauce and water to pan, cover and simmer over low heat for 15 minutes. Remove lid, if sauce is too thin remove meatballs and boil sauce for a few minutes until thickened.
- Serve with rice or noodles.