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
Scale
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.
