Coconut Curry Chicken Meatballs
Coconut Curry Chicken Meatballs are a mouthwatering fusion of tender chicken meatballs enveloped in a luscious coconut curry sauce. Infused with aromatic spices and fresh ingredients, this dish is perfect for family dinners or impressing guests. The creamy sauce pairs beautifully with rice or naan, creating an unforgettable dining experience that’s both comforting and exotic.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1/4 cup cilantro leaves, chopped (for garnish)
- 1 cup low-sodium chicken broth
- 2 tbsp lime juice
- 2 tbsp low-sodium soy sauce
- 1 tsp red chili flakes
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, garlic, ginger, curry powder, and salt; mix gently.
- Form the mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
- Heat oil in a skillet over medium heat; sear the meatballs until browned on all sides (about 5–7 minutes).
- In the same skillet, add coconut milk, chicken broth, lime juice, soy sauce, and red chili flakes; stir to combine and bring to a simmer.
- Carefully return the meatballs to the skillet; cover and cook on low heat for an additional 10–15 minutes until fully cooked.
- Garnish with cilantro before serving with rice or naan.
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Swap ground chicken for turkey or plant-based proteins for variation. Add vegetables like bell peppers or spinach for added nutrition. Adjust spice levels by adding more red chili flakes or ginger.