Description
Juicy coconut chicken meatballs simmered in a creamy coconut curry sauce, packed with spices and bright lime. Perfect for weeknight dinners or a flavorful meal to impress guests.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced
- 2 tsp curry powder
- 1/2 tsp paprika (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tbsp lime juice
- 2 cups cooked rice (for serving)
Instructions
- Mix ground chicken, breadcrumbs, egg, garlic, ginger, cilantro, salt, and pepper until just combined.
- Form into 12–14 meatballs.
- Heat olive oil in a skillet and sear meatballs on all sides until golden. Remove and set aside.
- Sauté onion and red bell pepper until soft.
- Add garlic, ginger, curry powder, and paprika; stir 1 minute.
- Pour in coconut milk and chicken broth; bring to a gentle simmer.
- Add lime juice, season with salt and pepper.
- Return meatballs to skillet and simmer covered for 10–12 minutes until cooked through.
- Garnish with extra cilantro and serve over rice.
- Enjoy warm with naan, veggies, or salad.
Notes
- Don’t overmix the meatball mixture to keep them tender and juicy.
- Use full-fat canned coconut milk for a creamy sauce.
- Add lime juice at the end to keep flavors bright and fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion