Description
These Spiced Chicken Meatballs in Coconut Curry are a flavorful and comforting dish featuring tender chicken meatballs simmered in a rich, aromatic coconut curry sauce. Infused with warm spices like cumin, coriander, turmeric, and paprika, this recipe brings a perfect balance of heat and creaminess in just 40 minutes. Ideal for a weeknight dinner, it serves four and is garnished with fresh cilantro and lime wedges for a bright 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, coriander, turmeric, paprika, salt, black pepper, cayenne pepper if using, breadcrumbs, and the egg. Mix thoroughly until well combined. Form the mixture into 1-inch meatballs and set aside.
- Cook the Meatballs: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the meatballs carefully and cook for 5 to 7 minutes, turning occasionally to ensure even browning on all sides. Once golden brown, remove the meatballs from the skillet and set aside.
- Prepare the Curry Sauce: Using the same skillet, add 1 tablespoon of vegetable oil. Sauté the finely chopped onion, minced garlic, and grated ginger for 2 to 3 minutes until fragrant and softened. Add the ground cumin, coriander, turmeric, paprika, salt, black pepper, and cayenne pepper if using, stirring to combine and cooking for another minute to release the spices’ aromas.
- Simmer the Sauce: Pour in the coconut milk and chicken broth while stirring to blend all ingredients smoothly. Bring the mixture to a gentle simmer. Then stir in the cornstarch mixed with water to thicken the curry sauce. Continue cooking and stirring for 5 minutes until the sauce thickens.
- Cook the Meatballs in the Sauce: Return the browned meatballs to the skillet, nestling them gently into the curry sauce. Let them simmer in the sauce for 10 to 15 minutes, or until the meatballs are fully cooked through and the sauce has thickened to your liking.
- Serve: Garnish the dish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over. This adds a bright, fresh contrast to the rich curry flavors.
Notes
- You can substitute ground chicken with ground turkey if preferred.
- For extra heat, increase the cayenne pepper quantity or add chopped fresh chili.
- Serve with steamed rice or warm naan bread for a complete meal.
- Breadcrumbs help bind the meatballs; if gluten-free is needed, use gluten-free breadcrumbs.
- If the sauce is too thick, add a little more chicken broth to reach desired consistency.
