Description
This hearty dish features tender chicken meatballs simmered in a flavorful coconut tomato curry, served with roasted vegetables for a complete meal.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- 2 cups mixed vegetables (like carrots, broccoli, and bell peppers)
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F and roast vegetables with olive oil for 20 minutes.
- In a bowl, mix ground chicken, breadcrumbs, egg, onion, garlic, salt, and pepper to form meatballs.
- Shape into balls and brown in a skillet over medium heat.
- In a pot, combine coconut milk, diced tomatoes, curry powder, and turmeric; simmer for 10 minutes.
- Add meatballs to the curry sauce and simmer for 15-20 minutes until cooked through.
- Serve meatballs and curry over the roasted vegetables.
Notes
For a spicier version, add fresh chili peppers. Ensure meatballs are fully cooked to 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: Indian-inspired
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 25g
- Protein: 30g