Curried Chicken Meatballs With Mango Salad

• 2 ounces peanuts
• 1 pound ground chicken
• 3 tablespoons breadcrumbs
• 7 ounces carrots peeled and grated
• 5 ounces cottage cheese
• 3 tablespoons yellow curry paste Thai
• 1 egg
• 1 ounce fresh cilantro little reserved for garnish, remainder chopped
• 5 tablespoons olive oil
• 9 ounces basmati rice
• 2 limes juiced
• 1 tablespoon honey
• 1 red chili seeded and finely chopped
• 1 iceberg lettuce shredded
• 1 red bell pepper seeded and julienned
• 1 mango peeled and julienned

1. Preheat the oven to 300u0b0F. Heat a frying pan and toast the peanuts for 3 mins, or until browned. Remove and allow to cool.
2. In a bowl, mix the chicken, breadcrumbs, carrots, cottage cheese, curry paste, egg and 3/4 of the cilantro. Season with salt and black pepper and form into 12 balls. Heat 2 tbsp oil in a frying pan and fry the meatballs in batches, turning, until browned all over. Place on a baking tray and bake for 12-15 mins, until cooked through.
3. Meanwhile, cook the rice in boiling salted water according to the package instructions. To make the salad, mix the lime juice, honey and chili and season with salt and black pepper. Gradually whisk in 3 tbsp oil. Toss with the lettuce, pepper and mango.
4. Roughly crush the peanuts with a mortar and pestle and roll the meatballs in them. Drain the rice and stir in the remaining coriander. Serve the meatballs and rice with the salad, garnished with cilantro.

peanuts, chicken, breadcrumbs, carrots, cottage cheese, yellow curry, egg, olive oil, basmati rice, honey, red chili, red bell pepper, mango

Taken from www.yummly.com/recipe/Curried-Chicken-Meatballs-with-Mango-Salad-1410839 (may not work)