INGREDIENTS
- 100 ml Cooking Oil
- 6 Thompsons Selection Chicken Burgers
- 1 Onion, Chopped
- 1 Tbsp paprika
- 1 Tbsp Curry Powder
- 1/2 Garlic Clove, Minced
- 1 Red Pepper, Chopped
- 1 Can of Coconut Cream
- 1/2 Cup of Fresh Cream
METHOD
- Cut each Thompsons Selection Burger Pattie in to 4 and shape into bite size meatballs, once shaped bake at 180 for 2-3 minutes so they can hold shape.
- In a saucepan sauté onions and garlic until tender, add in paprika, curry powder and stir allowing spices to cook through & combine.
- Transfer meatballs in to pan coating them with spices.
- Pour in coconut cream, reduce heat and allow to simmer.
- Once sauce has developed and thickened, finish off with the red peppers and fresh cream.
