Spiced Chicken Meatballs in Coconut Curry

Why You’ll Love This Recipe

The combination of aromatic spices, tender chicken meatballs, and creamy coconut curry sauce is simply irresistible. This dish is easy to prepare and delivers an incredible depth of flavor, making it a perfect weeknight meal or special dinner for guests. It’s also highly customizable to suit your taste preferences.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Meatballs: In a large bowl, combine ground chicken, onion, garlic, ginger, cumin, coriander, turmeric, paprika, salt, pepper, cayenne, breadcrumbs, and egg. Mix well and form into 1-inch meatballs.

2. Cook the Meatballs: Heat vegetable oil in a skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.

3. Prepare the Curry Sauce: In the same skillet, add oil, then sauté onion, garlic, and ginger for 2-3 minutes. Add cumin, coriander, turmeric, paprika, salt, black pepper, and cayenne, cooking for another minute until fragrant.

4. Simmer the Sauce: Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer, then add the cornstarch mixture to thicken the sauce. Stir and cook for 5 minutes.

5. Cook the Meatballs in the Sauce: Return the meatballs to the skillet and simmer for 10-15 minutes until the meatballs are cooked through and the sauce thickens.

6. Serve: Garnish with fresh cilantro and serve with lime wedges.

Servings and Timing

• Servings: 4 people

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Different Protein: Use ground turkey, beef, or firm tofu for a different protein option.

• Add Vegetables: Add spinach, bell peppers, or peas to the curry sauce for added nutrition.

• Spicier: Increase the cayenne pepper or add fresh chili peppers to spice things up.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop over medium heat until heated through.

FAQs

1. Can I make this dish ahead of time?

Yes, you can prepare the meatballs and curry sauce in advance and store them separately. Just reheat and combine before serving.

2. Can I freeze the meatballs?

Yes, freeze the cooked meatballs and sauce in separate containers for up to 1 month. Thaw overnight in the fridge and reheat.

3. What can I serve with this dish?

This dish pairs well with rice, naan bread, or a simple side salad.

4. How do I make the curry sauce thicker?

Use a cornstarch slurry (cornstarch mixed with water) to thicken the sauce, or let it simmer longer to reduce.

5. Can I make this dish dairy-free?

Yes, coconut milk is already dairy-free, making this dish perfect for dairy-free diets.

Conclusion

Spiced Chicken Meatballs in Coconut Curry is a comforting, flavorful dish that’s sure to satisfy. The warm spices, creamy coconut curry, and tender meatballs come together in perfect harmony, creating a dish that’s as comforting as it is delicious. Whether for a cozy weeknight meal or a special dinner, this recipe is sure to impress!