Curry Chicken Meatballs in Coconut Curry Sauce Recipe
This Curry Chicken Meatballs recipe combines tender ground chicken meatballs seasoned with fragrant curry powder and fresh cilantro, baked to perfection and then simmered in a rich and creamy red curry coconut sauce. Ready in just 30 minutes, this dish offers a delightful blend of aromatic spices and creamy coconut milk, perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Halal
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup plain breadcrumbs
- 1 large egg
- 1 teaspoon curry powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 teaspoons minced garlic
- 2 tablespoons chopped fresh cilantro
- Olive oil (optional, for drizzling)
Curry Sauce
- 3-4 teaspoons red curry paste
- 1 teaspoon minced garlic
- 1½ tablespoons low-sodium soy sauce
- 13.6 ounces light coconut milk (1 can)
- 1 tablespoon chopped fresh cilantro
Instructions
- Prep: Preheat your oven to 400℉ and line a baking sheet with parchment paper for easier cleanup. In a large mixing bowl, combine ground chicken, plain breadcrumbs, egg, curry powder, kosher salt, black pepper, minced garlic, and chopped fresh cilantro. Mix thoroughly until all ingredients are well incorporated.
- Scoop meatballs: Using a medium cookie scoop or your hands, portion the chicken mixture into meatballs of equal size. Roll them gently into balls and place them evenly spaced on the prepared baking sheet. Optionally, drizzle a small amount of olive oil over the meatballs to help with browning.
- Bake meatballs: Bake the meatballs for 10 minutes in the preheated oven. Then, turn each meatball to ensure even cooking, and bake for an additional 5 to 10 minutes until the meatballs are browned and have reached an internal temperature of 170℉.
- Prepare curry sauce: While the meatballs are baking, heat a large skillet over medium heat. Add the red curry paste and minced garlic, sautéing until fragrant, about one minute. Whisk in the light coconut milk and low-sodium soy sauce, then reduce heat to medium-low. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly, approximately 10 minutes. Stir in the chopped fresh cilantro for added freshness.
- Combine and finish: Remove the skillet from heat and let the sauce stand for a moment. Once the meatballs are fully cooked, transfer them into the curry sauce and stir gently to coat each meatball thoroughly. Return the skillet to low heat and warm everything together until heated through before serving.
Notes
- You can substitute ground turkey for chicken for a different flavor.
- If breadcrumbs are unavailable, crushed crackers or oats can be an alternative binding agent.
- Adjust the amount of red curry paste to suit your preferred spice level.
- Use a meat thermometer to ensure the meatballs reach the safe internal temperature of 170℉.
- Serve with steamed rice or naan to soak up the flavorful curry sauce.