Chicken Meatball Curry
Indulge in the heartwarming flavors of Chicken Meatball Curry, where tender chicken meatballs are enveloped in a rich, creamy coconut curry sauce. This dish combines aromatic spices and fresh ingredients to create a delightful experience perfect for cozy nights or gatherings. Easy to prepare, it guarantees satisfaction for both novice cooks and seasoned chefs alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, minced
- 4 cloves fresh garlic, minced
- 2 tsp fresh ginger, grated
- 1 medium onion, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 tbsp tomato paste
- 1 cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
Instructions
- In a large bowl, combine minced chicken, garlic, ginger, and seasoning. Mix gently to avoid overworking.
- Shape into small meatballs (about one inch in diameter) and place them on a parchment-lined tray.
- Heat oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes).
- Add curry powder and tomato paste; stir for two minutes until fragrant.
- Pour in coconut milk and chicken broth; stir to combine.
- Gently add meatballs to the simmering sauce. Cover and cook on low heat for 20-25 minutes until fully cooked.
- Serve garnished with cilantro and lime juice.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 385
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For extra protein, consider adding chickpeas. Swap chicken for turkey or make it vegetarian with tofu. Store leftovers in an airtight container for up to four days.