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
- In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, ginger, cilantro, curry powder, salt, and pepper. Mix until everything is well incorporated.
- Form the mixture into 1-inch meatballs (you should get about 15-18 meatballs).
- 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
- 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.
- Stir in the curry powder and turmeric, cooking for another minute to let the spices bloom.
- 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
- Return the browned meatballs to the skillet, nestling them into the coconut curry sauce.
- 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
- Remove from heat and stir in the lime juice and fish sauce (if using).
- 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.