Coconut Curry Chicken Meatballs: A Flavor Explosion in Every Bite

Craving something rich, flavorful, and comforting? These Coconut Curry Chicken Meatballs are the ultimate dish! With tender, juicy chicken meatballs simmered in a creamy coconut curry sauce, this meal is packed with bold flavors that’ll transport your taste buds straight to the tropics. Whether you're making it for a cozy weeknight dinner or impressing guests at your next gathering, this recipe is sure to become a family favorite.

Why You’ll Love This Recipe:

  • Bursting with Flavor: The blend of warm spices, rich coconut milk, and savory chicken is unbeatable!
  • One-Pan Wonder: Everything comes together in one pan, making cleanup a breeze.
  • Perfect for Meal Prep: These meatballs reheat beautifully, so make a big batch to enjoy all week.

Ingredients:

For the Chicken Meatballs:

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp ginger, freshly grated
  • 1 tbsp fresh cilantro, chopped (or 1 tsp dried)
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil, for frying

For the Coconut Curry Sauce:

  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, freshly grated
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1 can (14 oz) coconut milk
  • 1/2 cup chicken broth
  • 1 tbsp fish sauce (optional for extra umami)
  • 1 tbsp lime juice
  • Fresh cilantro, for garnish
  • Red chili flakes (optional for heat)

Instructions:

Step 1: Make the Chicken Meatballs

  1. In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, ginger, cilantro, curry powder, salt, and pepper. Mix until everything is well incorporated.
  2. Form the mixture into 1-inch meatballs (you should get about 15-18 meatballs).
  3. Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Fry the meatballs in batches for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Remove and set aside.

Step 2: Prepare the Coconut Curry Sauce

  1. In the same skillet, add a little more oil if necessary. Sauté the onion, garlic, and ginger until soft and fragrant, about 3-4 minutes.
  2. Stir in the curry powder and turmeric, cooking for another minute to let the spices bloom.
  3. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer and let the sauce thicken slightly, about 5 minutes.

Step 3: Add the Meatballs

  1. Return the browned meatballs to the skillet, nestling them into the coconut curry sauce.
  2. Simmer the meatballs in the sauce for 8-10 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency.

Step 4: Serve

  1. Remove from heat and stir in the lime juice and fish sauce (if using).
  2. Garnish with fresh cilantro and a sprinkle of red chili flakes for some heat (optional).

Serving Suggestions:

Serve these meatballs over a bed of jasmine rice, basmati rice, or even cauliflower rice for a lower-carb option. Pair with some steamed veggies or naan to soak up all that delicious sauce!

Tips for Success:

  • Don’t Overwork the Meatball Mixture: Gently mix the meatball ingredients to keep the texture light and tender.
  • Make it Spicy: Add chopped jalapeños or red pepper flakes to the meatballs or sauce if you love some heat.
  • Freeze for Later: These meatballs freeze wonderfully, so make extra for a quick meal on busy nights.

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