Recipe: Korma Chicken Meatballs in Lettuce Cups

By Rebecca O'Malley September 5, 2018

In partnership with Passage To India, we’re sharing our recipe for korma chicken meatballs in lettuce cups – a fun, healthy Indian twist on traditional meatballs. 

Indian food exists in life as a real comfort (let’s be honest, it’s the food equivalent of a big hug).

But is Indian cuisine as oily, greasy and fatty as we're led to believe? Is it just a guilty pleasure?

Although highly popular, Indian food is highly misunderstood. It packs a punch on the flavour front, blending herbs and spices to deliver a dizzying bite of taste and aroma. 

Traditional Indian cooking uses fresh ingredients and crafts menu items from scratch (which means you know exactly what’s going into your food). Combine that with a liberal use of turmeric, ginger, garlic and green chilis – all of which have medicinal properties – and you’ve got yourself a healthy dish of fresh vegetables, herbs and spices and a serious flavour punch.

Korma is a delightfully mild Indian dish and the addition of lettuce cups gives it a lighter feel – the perfect dish as we usher in the start of spring. Keep reading to discover how to create a healthier alterative to the traditional dish with the addition of lettuce cups.  The video below shows you how in less than 60 seconds! 

To recap, you’ll need…

  • • 500g chicken mince
  • • 1 small brown onion, coarsely grated
  • • 2 garlic cloves, crushed
  • • 2cm ginger, finely grated
  • • 1/2 cup roughly chopped coriander
  • • 1 tablespoon vegetable oil
  • 375g Passage To India Korma Simmer Sauce
  • • 1 1/4 cups basmati rice
  • • 270g can coconut milk
  • • 1 small capsicum, deseeded, finely diced
  • • 1 lemon, finely grated rind and 1/4 cup juice
  • • 2 baby cos lettuce, leaves separated
  • • Lebanese cucumber, cut into wedges, to serve
  • • Coriander sprigs, to serve


Here's the quick and easy steps you'll need to make this dish a culninary classic in your household...

  1. Combine mince, onion, garlic, ginger and half the coriander in a bowl. Roll tablespoons of mixture into balls and place on a tray (makes about 24).
  2. Heat oil in a large non-stick frying pan over medium heat. Add meatballs and cook for 8 minutes or until browned on all sides. Add Passage To India Korma Simmer Sauce and 1/2 cup water. Bring to the boil, reduce heat to low, cover and simmer for 20 minutes or until cooked through.
  3. Meanwhile, rinse rice until water runs clear. Place rice, coconut milk and 1 cup water into a saucepan over high heat. Bring mixture to the boil and simmer for 5 minutes or until craters form in the rice. Reduce heat to low and cook for 5 minutes. Remove from heat, cover and stand for 5 minutes. Fluff rice with a fork, season and stir through capsicum, lemon rind and juice and the remaining coriander.
  4. Place lettuce leaves onto a serving platter. Spoon coconut rice, meatballs and sauce onto leaves. Serve with cucumber and top with coriander sprigs.

Passage Foods showcase exotic flavours and aromas through natural, high quality cooking sauces. For even more meal inspiration, be sure to like their Facebook page.

Produced in partnership with Passage Foods.