Cornmeal Curry Patties

INGREDIENTS

For curry: 

2 tbsp oil 

1 medium onion, finely chopped 

1 tsp Supreme Ginger Garlic Paste

230g chicken breast, cut into small pieces 

1 ½ tbsp Supreme Chicken Masala Spice mix 

Salt to taste (if needed) 

½ tin Supreme Chopped Tomato Tin, blended I to a puree  

Cornmeal: 

1 cup Supreme Coarse Cornmeal + 1 cup water 

2 cups boiling water 

1 tsp salt 

METHOD

For the curry: 

Heat oil over medium heat. Add onions and cook until golden brown. Add ginger garlic paste, stir and cook for 1-2 minutes. Stir in the chicken masala spice mix and cook for 1-2 minutes. Use a food processor and blend together chopped tomatoes and ripe tomatoes until smooth then add to masala. Stir well, cover, reduce the heat to low and cook until the oil separates from the masala. Now, add the chicken, mix well, cover and cook on low until chicken is cooked through. Remember to stir every now and then. Uncover and set aside to cool 

Cornmeal: 

In a bowl mix the cornmeal and 1 cup of water.

In a pot over medium-high heat, add boiling water and salt. Once it comes to a rolling boil and the cornmeal mixture. Stir constantly until the cornmeal thickens and starts to come away from the pot. Cover and reduce heat to low and steam for about 5 minutes. Remove from heat and set aside to cool. 

To make the patties, lightly wet your hands and place ⅓ cup of the cooked cornmeal on your palm. Gently flatten then add a heaped tablespoon of the filling in the middle. Carefully fold in the edges to close and gently press to form a pattie. Repeat with remaining filling. Preheat the oven to 180°c. Place the patties on a lined baking tray and bake for 15 minutes. Garnish with chopped coriander and serve.