Description
A flavorful and comforting Indian-inspired Chicken Meatball Curry made with tender ground chicken meatballs simmered in a rich, spiced coconut tomato sauce. Perfectly seasoned with garam masala, turmeric, and fresh cilantro, this curry is a delicious main course that pairs beautifully with rice or naan.
Ingredients
Scale
For the Meatballs
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
For the Curry Sauce
- 2 tablespoons oil, divided
- 1 small onion, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 1/2 cup coconut milk
- 1/2 cup water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, egg, chopped fresh cilantro, minced garlic, grated ginger, salt, ground cumin, and garam masala. Mix gently until just combined to avoid dense meatballs.
- Shape and Brown Meatballs: Form the mixture into small meatballs. Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until lightly browned on all sides but not fully cooked through, about 5–6 minutes total. Remove meatballs and set aside.
- Sauté Onions and Toast Spices: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the finely chopped onion until soft and translucent, around 4–5 minutes. Stir in curry powder, turmeric, ground coriander, paprika, and optional chili powder, cooking for 1 minute to toast the spices and enhance their flavor.
- Add Tomato Base and Simmer: Mix in tomato paste and cook for another minute. Then stir in crushed tomatoes, coconut milk, and water. Bring the sauce to a simmer.
- Cook Meatballs in Sauce: Return the browned meatballs to the skillet, cover, and simmer gently for 10–12 minutes, until the meatballs are cooked through and the sauce thickens to a creamy consistency.
- Garnish and Serve: Taste and adjust salt as needed. Garnish with fresh cilantro. Serve hot with steamed rice or warm naan for a complete meal.
Notes
- Substitute ground turkey or lamb for chicken, if preferred.
- Use full-fat coconut milk for a richer, creamier curry.
- Adjust the spice level by reducing or increasing the chili powder according to your taste.
- For gluten-free, use gluten-free breadcrumbs.
