Coconut Chicken Curry Meatballs

🧑‍🍳 Ingredients:

For the Meatballs:

1 pound ground chicken

1/4 cup breadcrumbs

1 egg

2 tablespoons cilantro, chopped

1 garlic clove, minced

1 teaspoon ginger, grated

1/2 teaspoon salt

1/2 teaspoon pepper

For the Coconut Curry Sauce:

1 tablespoon oil (olive or coconut)

1 small onion, finely chopped

2 garlic cloves, minced

1 teaspoon ginger, grated

1 tablespoon curry powder

1/2 teaspoon turmeric (optional)

1 (13.5 oz) can coconut milk (full fat)

1/2 cup chicken broth

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Make the Meatballs:

In a large bowl, combine ground chicken, breadcrumbs, egg, cilantro, garlic, ginger, salt, and pepper.

Form into small meatballs (about 1 tablespoon each).

Heat a bit of oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to cook through yet). Remove and set aside.

Make the Coconut Curry Sauce:

In the same skillet, add a little more oil if needed. Sauté onion until soft (about 3–4 minutes).

Stir in garlic, ginger, curry powder, and turmeric. Cook 1 minute until fragrant.

Pour in coconut milk and chicken broth. Stir well and bring to a simmer.

Cook Meatballs in Sauce:

Return meatballs to the skillet. Cover and simmer over low heat for about 10–15 minutes, or until the meatballs are cooked through.

Finish and Serve:

Stir in lime juice, season with salt and pepper.

Garnish with fresh cilantro.

Serve over rice, quinoa, or with naan bread!

Want extra veggies? Add spinach or peas into the sauce during the last few minutes of simmering!