Mumbai Chicken Meatballs & Brown Rice
with Zingy Cucumber & Coriander Yoghurt
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
You're going to love this saucy number! Chicken meatballs are simmered in a creamy Mumbai-spiced sauce, then served with brown rice and zingy cucumber for added flavour and texture. Don't forget the dollop of cooling mint yoghurt on top! This recipe is under 650kcal per serving.
Ingredients
1 packet
brown rice
1 packet
chicken mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
garlic paste
1
cucumber
1
tomato
1 bag
coriander
1 packet
tomato paste
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 pinch
brown sugar
3 cup
water (for the rice)
⅓ cup
water (for the sauce)
Utensils
Cooking Steps
• In a medium saucepan, bring brown rice and the water (for the rice) to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is tender, 25-30 minutes. • Drain and return to saucepan. Season to taste.
• While the rice is cooking, combine chicken mince, fine breadcrumbs, 1/2 the garlic paste and a good pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The garlic paste helps to bind the meatballs
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a clean plate.
TIP: The meatballs will char slightly in the pan, this adds to the flavour!
• While the meatballs are cooking, roughly chop cucumber, tomato and coriander. • In a second medium bowl, combine cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • In a small bowl, combine Greek-style yoghurt (reserve a dollop for the sauce!) and coriander.
• Wipe out frying pan, then return to medium-low heat with a drizzle of olive oil. Cook tomato with a splash of water until softened, 2-3 minutes. • Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in the water (for the sauce) and the brown sugar. Remove from heat. Stir through reserved yoghurt and cooked meatballs. Season to taste.
• Stir baby spinach leaves through brown rice. • Divide brown rice between bowls. Top with Mumbai chicken meatballs, spooning over sauce from the pan. • Serve topped with zingy cucumber and coriander yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Mumbai-spiced sauce, though some found it overpowering. The cucumber and coriander yoghurt added a refreshing touch.
- Ease of prep: Quick and straightforward to make, but some found the rice cooking time longer than stated in the recipe.
- Suggestions: Several suggested adding more sauce or using coconut cream for extra creaminess. Some preferred white rice over brown for better texture.
- Leftovers: The dish was best eaten fresh; some found it heavy when reheated the next day.
- Portions: A few customers mentioned feeling hungry afterwards, suggesting larger servings or additional vegetables could be beneficial.
