Savory Coconut Curry Chicken Meatballs are a flavorful and aromatic dish that blends tender chicken meatballs with a rich, creamy coconut curry sauce. Perfect for dinner or as an appetizer, these meatballs bring a delightful combination of spices, heat, and sweetness from the coconut milk.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or almond flour for a gluten-free option)
- 1/4 cup grated coconut (optional for extra flavor)
- 1/4 cup finely chopped cilantro
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- Salt and black pepper, to taste
- 1 egg, lightly beaten
- 2 tbsp olive oil (for frying)
For the Coconut Curry Sauce:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (optional for a touch of sweetness)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Make the Meatballs:
- In a large bowl, combine ground chicken, breadcrumbs, grated coconut (if using), chopped cilantro, onion, garlic, ginger, cumin, curry powder, turmeric, salt, and pepper.
- Add the beaten egg and mix everything together until fully combined.
- Roll the mixture into 1-inch meatballs and set them aside on a plate.
- Cook the Meatballs:
- Heat 2 tbsp of olive oil in a large skillet over medium heat.
- Add the meatballs in batches to avoid overcrowding the pan. Cook for 6-8 minutes, turning them gently to brown all sides. Once cooked through (internal temperature should reach 165°F/74°C), transfer them to a plate and set aside.
- Make the Coconut Curry Sauce:
- In the same skillet, add 1 tbsp of olive oil and sauté the chopped onion for 3-4 minutes until softened.
- Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Stir in the curry powder, turmeric, and a pinch of salt, and cook for 1-2 minutes to release the spices’ flavors.
- Pour in the coconut milk, chicken broth, soy sauce, and honey (if using). Stir to combine and bring the mixture to a simmer.
- Let the sauce cook for 5-7 minutes until it thickens slightly.
- Combine the Meatballs and Sauce:
- Gently return the cooked meatballs to the skillet with the coconut curry sauce.
- Simmer for an additional 5-7 minutes, allowing the meatballs to absorb the flavors of the sauce and become tender.
- Serve:
- Serve the savory coconut curry chicken meatballs over steamed rice or with naan bread. Garnish with fresh cilantro for a burst of color and flavor.
Tips:
- Spice Level: Adjust the curry powder and add chili flakes for a spicier dish, if desired.
- Vegetarian Option: Swap the chicken for a plant-based ground meat alternative or chickpeas for a vegetarian version.
- Add Veggies: For extra nutrition, add vegetables like spinach, bell peppers, or peas to the curry sauce.
- Make Ahead: These meatballs can be made ahead and stored in the fridge for 2-3 days, or frozen for up to 3 months. Simply reheat them in the sauce when ready to serve.
These Savory Coconut Curry Chicken Meatballs will be a hit with anyone who loves a hearty and flavorful dish with a comforting, creamy sauce.