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Chicken Meatballs in Curry Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-meatballs-in-curry-sauce
About this recipe
Chicken meatballs in curry sauce are a mild dinner made with ground chicken and a creamy coconut milk sauce. The meatballs, made with egg and breadcrumbs, are tender, and a brief sear helps them retain their shape before cooking in the sauce. Mild curry gives the dish color and aroma without overpowering the delicate meat. Coconut milk makes a sauce that coats the meatballs well and makes the dish creamier. Serve right away, while the sauce is hot and slightly thickened and the meatballs remain juicy.
Ingredients
400 g ground chicken
1 egg
2 tablespoons breadcrumbs
150 ml coconut milk
1 teaspoon mild curry powder
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Mix the ground chicken with the egg, breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then shape into small meatballs.
Heat the oil in a frying pan over medium heat and brown the meatballs for 5–6 minutes, turning gently, until golden on several sides. They do not need to be cooked through yet. Transfer to a plate.
Reduce the heat to low. In the same pan, heat the curry powder for 20–30 seconds, stirring, just until fragrant. Pour in the coconut milk and stir to combine with the spice. Return the meatballs and any plate juices to the sauce. Cover and simmer gently for 8–10 minutes, until the largest meatball is fully cooked in the center. Simmer longer if needed; do not sharply increase the heat.
Serve right away with a prepared side, while the curry sauce is hot and the meatballs remain juicy.
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