Start this recipes by mixing together all the chicken ball ingredients excluding the oil and form into small balls. Heat the oil in a pan and fry all over for 2 minutes to brown. Remove from the pan, add in the remaining 1 tbsp oil and fry together the garlic and onions for 3 minutes. Stir in the curry paste and cook for a minutes before adding in the peppers. Cook for 2 minutes then add in the tomatoes, chicken stock, season well with pepper and salt. Add in the browned chicken balls and cook on a low heat for 15 minutes. When ready, stir in the kidney beans, coriander and lime juice and heat through. Serve into bowls with the chopped avocado on top.

Serves 2-3

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