Why You’ll Love This Recipe
This dish offers the best of both worlds: the satisfying bite of perfectly seasoned chicken meatballs and the luscious, spiced depth of a coconut curry sauce. It’s naturally gluten-free and dairy-free, and it’s easy to adjust the heat to your liking. The meatballs soak up the sauce beautifully, making each bite full of flavor. It’s a versatile and elegant one-pan meal that’s simple enough for weeknights and impressive enough for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken meatballs:
ground chicken
garlic (minced)
ginger (grated)
green onion or shallot (finely chopped)
egg
breadcrumbs (or almond flour for gluten-free)
salt
black pepper
curry powder (or garam masala)
chopped cilantro or parsley (optional)
For the coconut curry sauce:
coconut milk (full-fat)
onion (chopped)
garlic (minced)
fresh ginger (grated)
curry powder
ground turmeric
cumin
paprika or chili powder (optional, for heat)
tomato paste
lime juice
vegetable oil or coconut oil
salt
fresh cilantro (for garnish)
optional: cooked rice or naan, for serving
Directions
- Make the meatballs: In a large bowl, combine ground chicken, garlic, ginger, green onion, egg, breadcrumbs, salt, pepper, curry powder, and herbs. Mix gently until just combined. Form into small meatballs using your hands or a scoop.
- Brown the meatballs: In a large skillet, heat a bit of oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside (they don’t need to be fully cooked through yet).
- Make the curry sauce: In the same skillet, add a little more oil if needed. Sauté chopped onion for 3–4 minutes until soft. Add garlic and ginger and cook for 1 minute more.
- Stir in curry powder, turmeric, cumin, and paprika. Toast the spices for 1 minute, then add tomato paste and stir well.
- Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
- Add the meatballs back into the sauce, cover, and simmer for 10–15 minutes, or until meatballs are fully cooked and sauce is slightly thickened.
- Add lime juice and adjust salt to taste.
- Garnish with fresh cilantro and serve hot over rice or with naan.
Servings and timing
This recipe serves 4 and takes about 20 minutes to prep and 25 minutes to cook. Total time: approximately 45 minutes.
Variations
- Make it spicier: Add chopped fresh chili or more chili powder.
- Use different protein: Ground turkey, beef, or even plant-based meat substitutes work well.
- Add veggies: Stir in spinach, peas, or bell peppers during the last 5 minutes of simmering.
- Make it creamy without coconut: Substitute with cashew cream or heavy cream (if not dairy-free).
- Serve over noodles: Rice noodles or soba make great alternatives to rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or broth if the sauce has thickened too much. This dish also freezes well—cool completely and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I bake the meatballs instead of pan-frying?
Yes, bake at 400°F (200°C) for 15–20 minutes, then add to the sauce to finish cooking.
Can I use light coconut milk?
You can, but the sauce will be thinner and less rich. Full-fat is recommended for the best texture and flavor.
How do I keep the meatballs tender?
Avoid overmixing the meat mixture and use enough moisture from eggs and onions to keep them soft.
Is this dish gluten-free?
Yes, if you use gluten-free breadcrumbs or almond flour and check all spice blends and condiments.
Can I make this ahead?
Absolutely. It reheats beautifully and tastes even better the next day as the flavors develop.
What if I don’t have curry powder?
You can use garam masala or a mix of cumin, coriander, and turmeric as a substitute.
Can I freeze the meatballs?
Yes. Freeze them either raw or cooked. If raw, thaw before browning. If cooked, reheat in sauce.
Can I make the meatballs smaller for appetizers?
Yes, shape them smaller and serve with toothpicks and dipping sauce for a party appetizer.
What kind of curry powder should I use?
A mild yellow curry powder works best, but you can adjust to your preferred spice level.
Can I add yogurt to the sauce?
Yes, stir in a spoonful of Greek yogurt off the heat for extra creaminess, but don’t boil it to avoid curdling.
Conclusion
Chicken Meatballs in Silky Coconut Curry Sauce is a vibrant, comforting dish that combines bold spices, creamy texture, and tender protein in every bite. With its fragrant aroma and beautiful presentation, it’s perfect for cozy weeknights, meal prep, or entertaining guests. Easy to customize and full of global flavor, this recipe is one you’ll come back to time and time again.
PrintChicken Meatballs in Silky Coconut Curry Sauce
Chicken Meatballs in Silky Coconut Curry Sauce is a comforting, one-pan meal featuring juicy chicken meatballs simmered in a fragrant coconut milk curry. Bold spices and fresh herbs bring richness and warmth, making it perfect for weeknight dinners or casual entertaining. Serve it over rice or with naan for a complete and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Global/Asian-inspired
Ingredients
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Instructions
In a large bowl, combine ground chicken, garlic, ginger, green onion, egg, breadcrumbs, curry powder, salt, pepper, and herbs. Mix gently until just combined and form into small meatballs.,Heat oil in a large skillet over medium heat. Brown meatballs in batches until golden on all sides (they don’t need to be cooked through). Remove and set aside.,In the same skillet, add more oil if needed. Sauté onion until softened, about 3–4 minutes. Add garlic and ginger, cooking for 1 minute more.,Stir in curry powder, turmeric, cumin, and paprika. Toast spices for 1 minute, then mix in tomato paste.,Pour in coconut milk and stir to combine. Bring to a simmer.,Return meatballs to the pan, cover, and simmer for 10–15 minutes or until meatballs are fully cooked and sauce has thickened slightly.,Stir in lime juice, season to taste, and garnish with fresh cilantro.,Serve warm over rice or with naan.
Notes
- To bake meatballs instead of pan-frying, cook them at 400°F (200°C) for 15–20 minutes.,Use full-fat coconut milk for the creamiest result.,Stir in spinach or peas near the end for added vegetables.,For a lighter version, use ground turkey instead of chicken.
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: undefined
