Description
A warm and comforting Chicken Meatball Curry made with tender chicken meatballs simmered in a rich coconut curry sauce.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 cup chicken broth
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well combined and form the mixture into small meatballs, about the size of a golf ball.
- Heat olive oil in a large skillet over medium heat. Carefully add the meatballs to the skillet and cook until they’re browned on all sides, about 5-7 minutes. Once browned, remove the meatballs and set them aside on a plate.
- In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onions are translucent.
- Pour in the coconut milk, curry powder, cumin, and chicken broth. Stir everything together and bring it to a gentle simmer.
- Return the browned meatballs to the skillet, nestling them in the sauce. Cover and cook for an additional 10-15 minutes, or until the meatballs are cooked through.
- Serve the Chicken Meatball Curry hot, garnished with fresh cilantro.
Notes
For a lighter version, substitute ground turkey or tofu for chicken. Serve with jasmine rice or naan for a comforting meal.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg