Kimberly Lewis

Tandoori Mango Meatballs and Coconut Coriander Rice

I’m constantly picking things out of my fridge/pantry that need to be used up and making up a recipe to do just that. Today’s items were a jar of tandoori paste, leftover herb lemon zest breadcrumbs and a bag of rice!

I decided to use the tandoori to make a sauce based dish to serve over the rice. BUT I’ve found that the longer a jar of tandoori sits in the fridge, the spicier it gets. So to cut the spice a bit, I decided to use coconut milk and mango as sweetener. A simmer sauce is a great way to cook with meatballs because the sauce keeps them moist and tender.

I’m really happy with how the recipe turned out and couldn’t wait to share this fun and vibrant dish! (Recipe below)

Tandoori Mango Meatballs and Coconut Coriander Rice
Tandoori Mango Meatballs and Coconut Coriander Rice Rice


1 lb ground chicken

¼ cup breadcrumbs 

½ tsp lemon zest 

½ tsp dried oregano

2 tbsp coconut oil, melted



For the meatballs, mixt together the ingredients and roll into 1 inch meatballs. Place on a lined baking sheet spaced ½  inch apart. Bake at 350 F for 15 minutes or until firm. Set aside.

Coconut Coriander Rice

1 cup uncooked rice

1-1 ½  cup water

1 cup coconut milk

1 tsp grounded dried coriander

1 bay leaf

Mix all ingredients in a medium saucepan. Bring to a boil, and then reduce heat to a simmer for 20-30 minutes.

Tandoori Mango Sauce

2 tbsp olive oil

2 garlic cloves, sliced

¼ cup fresh ginger sliced

1 small tomato, diced

1 small green bell pepper, sliced

1 small mango, sliced

1 tbsp tandoori paste

2 cups coconut milk

1 tbsp lime juice

clinantro, to garnish

Heat olive oil in a large skillet over medium high heat. Add the garlic, ginger, tomtato, bell pepper, and mango. Cook, stirring constantly for 2-3 minutes until slightly softened. Add the tandoori paste and stir until evenly coated. Add the coconut milk and bring to a boil. Reduce the heat to low and add the meatballs. Cover the skillet and simmer for 5-10 minutes or until ready to serve. Just before serving, stir in the lime juice. 

To serve, pour the tandoori sauce and meatballs over the rice. Then top with plenty of cilantro and enjoy! 

Tandoori Mango Meatballs and Coconut Coriander Rice
Tandoori Mango Meatballs and Coconut Coriander Rice

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