If you are craving something comforting, flavorful, and easy to make, this Chicken Meatball Curry Recipe will quickly become one of your favorites. Juicy chicken meatballs simmered in a fragrant, spiced tomato and coconut milk sauce create a perfect harmony of taste and texture that is simply irresistible. This dish is not only a treat for your taste buds but also a versatile meal that works beautifully for weeknight dinners or special occasions.
Ingredients You’ll Need
These ingredients are straightforward yet essential to the magic of this recipe, each one adding its unique punch to the flavor, texture, or color of the final dish.
- Ground chicken: The base for tender and juicy meatballs that soak up the curry sauce.
- Onion: Adds sweetness and depth when finely chopped and sautéed.
- Garlic cloves: Minced fresh for that aromatic warmth throughout the dish.
- Grated ginger: Offers a bright, zesty kick balancing the spices.
- Breadcrumbs: Helps bind the meatballs while keeping them light.
- Egg: Acts as a binder to hold the meatballs together.
- Salt and black pepper: Essential seasoning to elevate all the flavors.
- Oil for frying: Used to brown the meatballs and sauté the spices.
- Curry powder: The star spice blend that provides earthy, warm flavors.
- Ground cumin and coriander: Adds complexity and a slightly nutty taste.
- Turmeric: Offers a subtle bitterness and vibrant golden color.
- Chili powder (optional): Adds a gentle heat for those who like some spice.
- Crushed tomatoes: The rich, tangy base for the curry sauce.
- Water: Adjusts the sauce consistency perfectly.
- Coconut milk: Gives a creamy, silky texture and mellow sweetness.
- Fresh cilantro: A fresh, herbal finish when sprinkled on top as a garnish.
How to Make Chicken Meatball Curry Recipe
Step 1: Prepare the Meatballs
Start by combining ground chicken, finely chopped onion, minced garlic, grated ginger, breadcrumbs, egg, salt, and pepper in a large bowl. Mix carefully until everything is just combined—overmixing can make the meatballs tough. Then, form the mixture into small, uniform meatballs about an inch in diameter. This size ensures they cook evenly and absorb the sauce well.
Step 2: Brown the Meatballs
Heat 2 tablespoons of oil in a skillet over medium heat. Cook the meatballs in batches, avoiding crowding the pan, until they are golden brown on all sides and cooked through, which will take about 8 to 10 minutes. Browning adds a beautiful caramelized flavor and helps the meatballs hold together. Once done, set them aside on a plate—don’t worry, they’ll finish cooking in the sauce.
Step 3: Build the Curry Sauce
In the same skillet, add 1 tablespoon of oil and sauté the finely chopped onion until soft and translucent. Then add the remaining garlic, ginger, curry powder, cumin, coriander, turmeric, and optional chili powder. Stir continuously for about a minute until the spices release their irresistible fragrance. This “blooming” step is key to unlocking the depth of flavor in your curry.
Step 4: Simmer the Sauce with Meatballs
Pour in the crushed tomatoes and water, and bring the mixture to a gentle simmer. Stir in the coconut milk and season with salt to taste. Return the meatballs to this luscious sauce and let everything simmer together for 10 minutes. This final step lets the meatballs absorb the rich curry flavors and keeps them tender and moist.
How to Serve Chicken Meatball Curry Recipe
Garnishes
Don’t underestimate the power of a fresh garnish! Sprinkling chopped fresh cilantro over your Chicken Meatball Curry Recipe adds a pop of vibrant green color and a refreshing herbal note that perfectly balances the rich and spiced sauce.
Side Dishes
This curry pairs wonderfully with fluffy basmati rice or warm naan bread to soak up every bit of the sauce. For a low-carb alternative, cauliflower rice works beautifully without compromising any flavor or texture. You can also serve it with a cooling cucumber raita to give the meal a lovely contrast.
Creative Ways to Present
For an elegant dinner, serve the meatballs and curry in individual bowls garnished with a cilantro sprig and a wedge of lime. You could even turn it into a fusion-inspired wrap by stuffing naan with a few meatballs and sauce, topped with shredded lettuce and yogurt sauce for a casual, handheld treat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The curry sauce helps keep the meatballs moist, making for excellent next-day lunches or dinners.
Freezing
You can freeze both cooked and uncooked meatballs. For convenience, shape the meatballs and freeze them on a tray until solid, then transfer to a freezer bag. When frozen, store for up to 2 months. Freeze the curry sauce separately or with the meatballs in a freezer-safe container.
Reheating
Reheat the curry gently on the stovetop over medium-low heat until warmed through. If reheating from frozen, thaw overnight in the fridge for best results. Add a splash of water or coconut milk if needed to loosen the sauce.
FAQs
Can I use other types of ground meat instead of chicken?
Absolutely! Ground turkey or even lamb can be used with great results. Just note that cooking times might vary slightly depending on the meat’s fat content.
Is this Chicken Meatball Curry Recipe gluten-free?
Yes, as long as you use gluten-free breadcrumbs, this recipe is safe for a gluten-free diet without sacrificing any flavor or texture.
Can I make the curry spicier?
Definitely. Increase the chili powder or add fresh chopped chilies to the sauce to suit your spice preference. Remember, a little goes a long way!
What can I substitute for coconut milk?
If you don’t have coconut milk, full-fat cream or plain yogurt can work as alternatives, although they will change the flavor profile slightly.
How long do meatballs last once cooked?
Cooked meatballs stored properly in the fridge typically last 3 to 4 days. Always check for freshness before consuming.
Final Thoughts
This Chicken Meatball Curry Recipe is such a delightful dish to add to your weeknight repertoire. Its blend of spices, comforting meatballs, and creamy sauce will warm you up and impress anyone you share it with. I can’t wait for you to try it and make it your own, whether for a cozy dinner or a special gathering.
Print
Chicken Meatball Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
This flavorful Chicken Meatball Curry features tender ground chicken meatballs simmered in a rich and aromatic spiced tomato and coconut milk sauce. Perfectly seasoned with Indian-inspired spices like curry powder, cumin, coriander, turmeric, and a touch of chili, this dish is hearty, comforting, and easy to prepare on the stovetop. Ideal served over rice, naan, or cauliflower rice for a low-carb option, this recipe offers a delicious and satisfying meal that the whole family will enjoy.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1/4 cup breadcrumbs
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp oil (for frying)
For the Curry Sauce
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp chili powder (optional)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup water
- 1/2 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, chopped onion, minced garlic, grated ginger, breadcrumbs, egg, salt, and black pepper. Mix gently until all ingredients are just combined, taking care not to overwork the mixture to keep the meatballs tender.
- Form and Cook the Meatballs: Shape the mixture into small meatballs about 1-inch in diameter. Heat 2 tablespoons of oil in a skillet over medium heat. Cook the meatballs in batches, browning them on all sides and cooking through, about 8 to 10 minutes. Remove the cooked meatballs from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon of oil. Sauté the finely chopped onion over medium heat until soft and translucent. Add the minced garlic, grated ginger, curry powder, ground cumin, coriander, turmeric, and optional chili powder. Cook for about 1 minute until the spices become fragrant.
- Simmer the Sauce: Stir in the crushed tomatoes and water, bringing the mixture to a gentle simmer. Add the coconut milk and season with salt to taste. Allow the sauce to simmer gently to meld the flavors.
- Combine and Finish Cooking: Return the browned meatballs to the sauce, ensuring they are submerged. Simmer everything together for 10 minutes, allowing the meatballs to absorb the curry flavors and finish cooking thoroughly.
- Garnish and Serve: Once done, garnish the curry with freshly chopped cilantro. Serve hot over rice, naan bread, or cauliflower rice for a delicious, hearty meal.
Notes
- Serve the curry over rice, naan, or cauliflower rice for a low-carb option.
- You can prepare the meatballs ahead of time and freeze them for quick future meals.
- For a gluten-free version, be sure to use gluten-free breadcrumbs.
- Adjust the amount of chili powder or omit it to control the spice level.
- Leftover curry can be refrigerated for up to 3 days or frozen for longer storage.
