Description
These Spiced Chicken Meatballs in Coconut Curry deliver a flavorful and comforting meal featuring tender chicken meatballs simmered in a rich, aromatic coconut curry sauce. Perfect for a weeknight dinner, this recipe combines warm spices like cumin, coriander, and turmeric with the creaminess of coconut milk, garnished with fresh cilantro and brightened with lime wedges.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tbsp vegetable oil
For the Coconut Curry Sauce:
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp cornstarch mixed with 1 tbsp water
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Make the Meatballs: In a large bowl, combine ground chicken, finely chopped onion, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, paprika, salt, black pepper, cayenne pepper if using, breadcrumbs, and egg. Mix thoroughly until evenly combined, then shape the mixture into 1-inch meatballs.
- Cook the Meatballs: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the meatballs in batches, cooking for 5 to 7 minutes while turning occasionally to ensure they brown evenly on all sides. Once cooked, remove the meatballs from the skillet and set them aside.
- Prepare the Curry Sauce: In the same skillet, add 1 tablespoon of vegetable oil and sauté the finely chopped onion, minced garlic, and grated ginger for 2 to 3 minutes until softened. Stir in ground cumin, ground coriander, turmeric, paprika, salt, black pepper, and cayenne pepper if using, cooking for another minute until the spices become fragrant.
- Simmer the Sauce: Pour in the can of coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer. Next, add the cornstarch mixed with water to the sauce to help thicken it. Stir continuously and cook for an additional 5 minutes until the sauce has slightly thickened.
- Cook the Meatballs in the Sauce: Return the browned meatballs to the skillet, nestling them in the curry sauce. Let them simmer gently for 10 to 15 minutes until the meatballs are cooked through and the sauce is rich and thickened.
- Serve: Garnish the meatballs and curry with fresh cilantro leaves. Serve hot with lime wedges on the side to add a zesty brightness to the dish.
Notes
- For a spicier curry, leave in the cayenne pepper or add more to taste.
- You can substitute ground chicken with ground turkey or lean pork if preferred.
- Serve with steamed rice or naan bread to make it a complete meal.
- If you want gluten-free meatballs, replace the breadcrumbs with gluten-free alternatives or omit them and add an extra egg for binding.
- Be careful not to overcook the meatballs during the initial browning to keep them moist and tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
