There are so many ways to make meatballs but these quick and easy curry chicken meatballs are a favorite in my house. My kids love meatballs and will eat them over pasta or rice. I’m always looking for ways to mix things up a little. So why not curry chicken meatballs?
I think curry and coconut are probably one of the greatest flavor combos EVER! The slight sweetness from the coconut brightens up and balances out the intense spices of the curry powder. It’s just heaven! So that’s why I had to bring in coconut milk into this recipe. See my homemade curry recipe here.
Homemade meatballs is a classic and when done right will always come out moist, tender and flavorful. There’s no secret to making juicy, moist, tender meatballs. For this recipe, I use bread soaked in milk to keep these meatballs tender and moist.
Why this is quick and easy
This dish is easy because, it’s basically making meatballs, then the sauce and simmering meatballs and veggies in a thick rich coconut curry sauce. It’s that’s easy! It’s quick because I used ground chicken breast which doesn’t take long to cook. Be careful that you don’t overcook it as it will become tough and rubbery.
What to look for when buying ground chicken
Ground or minced chicken is available in most grocery stores these days in both dark meat and breast meat. In my grocery store there are so many options when choosing my chicken that it can be overwhelming; air-chilled, organic, cage-free, pasture raised. Here are a few tips when selecting the best option for your health and budget:
- Make sure the package says “Ground Chicken Breast” this ensures you’re getting the white, lean meat. The ground white meat for both turkey and chicken doesn’t have any fillers, unlike the dark ground meat. This way you’re getting pure chicken breast.
- Check the fat content, 100% pure Ground Chicken Breast should only have about .5 grams of fat per serving. Since we’re adding coconut oil and coconut milk to this recipe, this is a great way to eliminate unnecessary saturated fat.
- Check the label, there are differences in how chickens are raised, processed and stored. Poultry labeling is something that I had to learn in order to understand why I need to pay more for certain types of chicken. These days I go for 100% pasture raised, but I understand that not everyone has that option. Here’s a great way to understand what’s on those labels.
If you’re fortunate enough to have a meat grinder, you can always grind your own dark chicken meat to avoid fillers.
Making the meatballs
I use a few simple ingredients mixed together in a large bowl. Then I roll them into balls and brown them in coconut oil in a large skillet for a few minutes.
Next I saute my veggies in the same pan as the meatballs, letting them soak up the delicious brown bits at the bottom of the pan. Curry powder and coconut milk are added to the sauteed veggies to create a thick rich sauce. Everything is simmered together for about 15 minutes or until the sauce thickens.
Here are the detailed instructions and list of ingredients for this quick and easy curry chicken meatballs. Have you ever tried curry chicken meatballs? If so, how do you spice it up? Comment below and let me know. Also, follow us on social media for daily postings and tips.
Quick and Easy Curry Chicken Meatballs
- Cast iron skillet or similar -Large
- 32 Oz. Ground Chicken Breast -thawed
- 1 Tbsp Cilantro -chopped finely
- 1 Slice White Bread -broken up and soaked in a little milk (I used leftover brioche)
- 2 Cloves Garlic -grated or finely chopped
- 1 Tbsp Curry powder
- 2 Stalks Scallions -finely chopped
- 1 Tsp each Salt, black pepper, onion powder
Curry Coconut Sauce
- 2 Tbsp Coconut oil
- 4 Medium Carrots -chopped
- 1 Medium Sweet green pepper -chopped
- 1 Medium Onion -chopped
- 1 Tsp Fresh ginger -grated or finely chopped
- 1 Cloves Garlic -grated or finely chopped
- 1 Tbsp Curry powder
- Few Sprigs Fresh Thyme
- 14 Oz. Coconut Milk (I'm using homemade coconut milk) but canned works as well)
- 12 Oz. Chicken stock
- In a large bowl mix together all of the meatball ingredients. Form each meatball into about 2 tablespoon sized balls.
- Preheat large skillet on medium high heat with coconut oil.
- Place meatballs in skillet to brown on top and bottom about 1-2 minute each side. You're NOT cooking them all the way through. Just to brown and lock in the juices.
- Once you've browned all the meatballs. Remove from the skillet and set aside.
- In the same large skillet over a medium heat, add carrots, sweet peppers and onion. Cook for 4-5 minutes to soften.
- Add garlic, ginger, thyme, curry powder and continue to cook for another 2-3 minutes.
- Add the coconut milk, chicken stock, give it a quick stir and bring to a boil. Taste and add salt and pepper if needed. Reduce the heat slightly and simmer for about 5 minutes or until it starts to thicken.
- Return the meatballs and any juices that released back to the skillet and continue to simmer on medium heat until meatballs are cooked all the way through and veggies are tender, about 10-12 minutes. As it cooks the sauce will continue to reduce and thicken.
- Remove from heat and add a squeeze of fresh lime juice to brighten up the flavor. Serve and enjoy!
- For a smooth and consistent meatball, spray or rub a little oil on your hands when forming the meatballs.
- To make this a quick dinner have your rice or pasta cooking while you make this recipe. Dinner will be ready in no time.