Chicken Kofta

750 g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400 g can chopped tomatoes
200 ml canned coconut milk
200 ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread to serve

Preheat oven to 200c.  Line a baking tray with baking paper.

Place chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 tsp salt.  Mix with your hands until combined.  Roll into walnut size balls, then place on tray in single layer.  Bake for 15 minutes until light golden.  Meanwhile heat oil in fry pan.  Add curry paste and remaining ginger stir for 1 minute.  Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar.  Bring to boil, simmer for 5 minutes.  Add kofta simmer for 20 minutes.  Stir in lemon juice to taste.