Description
This Spiced Chicken Meatballs in Coconut Curry recipe features tender, flavorful chicken meatballs simmered in a rich and aromatic coconut curry sauce. Infused with warm spices like cumin, coriander, turmeric, and paprika, this dish offers a delightful blend of textures and tastes. Perfect for a weeknight dinner, it combines the heartiness of meatballs with the creamy, slightly spicy coconut curry, garnished with fresh cilantro and lime wedges for a refreshing finish.
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 all ingredients well until evenly incorporated. Shape the mixture into 1-inch diameter meatballs and set aside.
- Cook the Meatballs: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the meatballs in batches and cook them for 5 to 7 minutes, turning occasionally to brown all sides evenly. Once golden brown and partially cooked, remove the meatballs from the skillet and set 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 and fragrant. Add the ground cumin, ground coriander, turmeric, paprika, salt, black pepper, and cayenne pepper if desired, cooking for another minute to release the spices’ aromas.
- Simmer the Sauce: Pour in the coconut milk and chicken broth, stirring to combine with the spices and aromatics. Bring the mixture to a gentle simmer. Once simmering, add the cornstarch mixed with water to the sauce and stir well. Continue to cook for about 5 minutes until the sauce thickens slightly.
- Cook the Meatballs in the Sauce: Return the browned meatballs to the skillet with the curry sauce. Simmer gently for 10 to 15 minutes, stirring occasionally, until the meatballs are fully cooked through and the sauce has thickened to a creamy consistency.
- Serve: Garnish the curry with fresh cilantro leaves and serve warm with lime wedges on the side for squeezing over the meatballs. This makes a perfect pairing with steamed rice or flatbread for a complete meal.
Notes
- For extra heat, increase the cayenne pepper or add fresh chili peppers to the sauce.
- Breadcrumbs can be substituted with gluten-free breadcrumbs for a gluten-free option.
- Use light coconut milk to reduce calories, though the sauce may be less rich.
- The meatballs can be baked instead of pan-fried if preferred: bake at 375°F (190°C) for 15-20 minutes.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
