Coconut Curry Chicken Meatballs Recipe

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method: , ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

Coconut Curry Chicken Meatballs is a rich, aromatic, and comforting dish made with juicy chicken meatballs simmered in a creamy coconut curry sauce. This recipe blends warm spices, coconut milk, garlic, ginger, and herbs to create a flavorful meal perfect for dinner, meal prep, or entertaining. Easy to make, naturally gluten-free, and packed with protein, this dish is ideal for anyone who enjoys bold yet balanced flavors.

Ingredients
    For the Chicken Meatballs
  • 500 g ground chicken
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 3 tbsp finely chopped onion
  • 2 cloves garlic (minced)
  • 1 tbsp grated ginger
  • 2 tbsp chopped fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp turmeric powder
  • 0.5 tsp salt (adjust to taste)
  • 0.25 tsp black pepper
  • 1 tbsp oil (for frying or brushing if baking)
    • For the Coconut Curry Sauce
  • 1 tbsp oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp grated ginger
  • 1.5 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 400 ml coconut milk (full-fat for creaminess)
  • 1 cup chicken broth or water
  • 1 tbsp tomato paste
  • 0.5 tsp salt (adjust as needed)
  • 0.25 tsp sugar (optional, to balance flavor)
  • 1–2 green chilies (slit or chopped, optional for heat)
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro (for garnish)
Instructions
    Prepare the Meatball Mixture
  1. 1
    Mix ground chicken, breadcrumbs, egg, chopped onion, minced garlic, grated ginger, cilantro, cumin, paprika, turmeric, salt, and pepper in a bowl. Combine until everything is evenly mixed but do not overwork the meat.
    2. Shape the Meatballs
  2. 2
    Using oiled hands, shape the mixture into small, uniform meatballs (about 1 to 1.5 inches in size). Set aside on a plate.
    3. Cook the Meatballs
  3. 3
    Option 1 – Pan Fry:
  4. 4
    Heat oil in a non-stick pan. Place meatballs and cook on medium heat until browned on all sides. They do not need to be fully cooked inside; they will finish cooking in the sauce.
  5. 5
    Option 2 – Oven Bake:
  6. 6
    Preheat oven to 190°C. Arrange meatballs on a baking tray, brush lightly with oil, and bake for 15–18 minutes until lightly golden.
    7. Prepare the Coconut Curry Base
  7. 7
    Heat oil in a deep pan. Add chopped onion and sauté until soft and translucent. Add garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant.
    8. Add the Spices
  8. 8
    Stir in curry powder, turmeric, and paprika. Toast the spices for 30 seconds to release their aroma.
    9. Add Coconut Milk & Broth
  9. 9
    Pour in the coconut milk and chicken broth. Mix well. Add tomato paste, salt, and sugar. Bring the sauce to a gentle simmer.
    10. Add the Meatballs
  10. 10
    Gently place the browned meatballs into the simmering sauce. Cover and cook on low heat for 12–15 minutes until the meatballs are cooked through and the sauce thickens.
    11. Finish the Dish
  11. 11
    Add lime juice for brightness. Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Note
  • Chicken substitute: You can use ground turkey if preferred.
  • Spice level: Adjust chilies and paprika for mild or spicy versions.
  • Make-ahead: Meatballs can be shaped 24 hours ahead and kept refrigerated.
  • Storage:
    • Refrigerate for 3–4 days in an airtight container.
    • Freeze cooked meatballs + sauce for up to 2 months.
  • Serving ideas:
    • Jasmine rice
    • Basmati rice
    • Flatbreads
    • Coconut rice
    • Steamed vegetables
Keywords: coconut curry, chicken meatballs, easy dinner, healthy protein
Read it online: https://petitepanini.com/recipe/coconut-curry-chicken-meatballs-recipe/