Easy Chicken Curry Rissoles

Ingredients

• 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

Method

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.