Description
This flavorful Chicken Meatball Curry features tender ground chicken meatballs simmered in a rich, spiced tomato and coconut milk sauce. Infused with classic Indian spices like garam masala, cumin, and coriander, this comforting dish is perfect served with rice, naan, or cauliflower rice. It’s a delicious, gluten-free option when using gluten-free breadcrumbs, delivering a balanced meal full of protein and aromatic flavors.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons chopped cilantro
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Curry Sauce
- 2 tablespoons oil, divided
- 1 onion, finely chopped
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- 1 1/2 cups tomato puree
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, chopped cilantro, grated ginger, minced garlic, salt, and black pepper. Mix gently until just combined to maintain tender meatballs. Shape mixture into small meatballs about 1 inch in diameter.
- Sear Meatballs: Heat 1 tablespoon of oil in a large skillet over medium heat. Add meatballs in batches, searing them until browned on all sides. They do not need to be fully cooked at this stage. Remove and set aside the browned meatballs.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add finely chopped onion and sauté for 5–7 minutes, stirring often, until soft and golden. Add grated ginger and minced garlic; cook for an additional minute until fragrant.
- Add Spices: Stir in garam masala, ground cumin, ground coriander, turmeric, and chili powder (if using). Cook the spices for 1 minute to release their aromas and deepen flavor.
- Simmer Sauce Base: Add the tomato puree to the skillet, stir well, and let it simmer gently for 5 minutes to blend flavors.
- Add Liquids: Pour in the coconut milk and water, stirring to combine. Bring the sauce to a gentle simmer over medium-low heat.
- Cook Meatballs in Sauce: Add the seared meatballs into the curry sauce. Cover the skillet, reduce heat to low, and simmer for 15–20 minutes until the meatballs are fully cooked through and the sauce thickens nicely.
- Serve and Garnish: Taste the curry and adjust salt if needed. Garnish with fresh cilantro leaves and serve hot, ideally with rice, naan, or cauliflower rice.
Notes
- This curry pairs wonderfully with basmati rice, naan bread, or cauliflower rice for a low-carb option.
- Meatballs can be made in advance and frozen before cooking; thaw before adding to the sauce.
- Adjust chili powder according to your preferred spice level or omit for a milder curry.
- Using gluten-free breadcrumbs makes this recipe suitable for gluten-sensitive diets.
