Description
Tender chicken meatballs infused with aromatic Indian spices, gently simmered in a rich and creamy coconut tomato curry. Serve with warm garlic naan for a comforting and flavorful meal.
Ingredients
Scale
- For the Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper (or to taste)
- 1/2 tsp salt
- 1/4 cup breadcrumbs
- 1 large egg, lightly beaten
- For the Curry:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 (14 oz) can crushed tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup water or chicken broth
- Salt to taste
- Fresh cilantro for garnish
- For the Garlic Naan (optional, serve with):
- 4 store-bought or homemade naan bread
- 2 tbsp melted butter
- 2 cloves garlic, minced
Instructions
- 1. Prepare the meatballs: In a large bowl, combine ground chicken, onion, garlic, ginger, cilantro, cumin, coriander, garam masala, cayenne, salt, breadcrumbs, and egg. Mix until well combined.
- 2. Shape mixture into 1.5-inch meatballs (about 20-24). Place on a plate and refrigerate for 15 minutes to firm up.
- 3. Make the curry: Heat oil in a large deep skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger; cook 1 minute more.
- 4. Stir in turmeric, cumin, coriander, and garam masala. Cook until fragrant, about 30 seconds.
- 5. Pour in crushed tomatoes, coconut milk, and water/broth. Stir to combine. Bring to a gentle simmer.
- 6. Carefully add the meatballs to the simmering curry, spacing them out. Cover and cook on low heat for 15-20 minutes, until meatballs are cooked through (internal temp 165°F). Gently stir occasionally.
- 7. While meatballs cook, prepare garlic naan: Preheat oven or broiler. Combine melted butter and minced garlic. Brush over naan. Warm naan in oven or on a skillet until lightly toasted.
- 8. Taste the curry and adjust salt. Garnish with fresh cilantro. Serve meatballs and curry with garlic naan.
- 9. (Optional) Drizzle extra coconut milk or cream on top before serving.
Notes
For a vegetarian version, substitute ground chicken with mashed paneer or chickpeas. Adjust spice level by reducing cayenne. The meatballs can also be baked at 375°F for 15 minutes before adding to curry if preferred. Leftovers keep refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 520 kcal
- Sugar: 8 g
- Fat: 34 g
- Carbohydrates: 18 g
- Protein: 32 g