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Easy Chicken Curry Rissoles

Thanks to: Taste

(Serves: Prep: 5min - Cook: 15min - Serves: 4)

  • 3 tsp Massel Chicken Style Stock Powder
  • 500g chicken mince
  • 2 garlic cloves, crushed
  • 2 tsp mild curry powder
  • 1 tbsp vegetable oil
  • 180g (1/2 cup) mango chutney
  • Steamed white rice and coriander leaves to serve, to serve

1 Combine mince, garlic, 2 tsp stock powder and 1 tsp curry powder in a bowl. Using damp hands, shape mixture into 8 patties. Heat oil in a large frying pan over medium heat. Cook patties for 4 minutes each side or until browned and almost cooked through.


2 Meanwhile, combine remaining curry powder, remaining stock powder, chutney and 1/3 cup water in a medium jug.


3 Add chutney mixture to frying pan and cook, turning patties occasionally, for 2-3 minutes or until sauce thickens and coats the rissoles. Serve rissoles on rice topped with coriander.

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