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Slow-Simmered Chicken Meatballs in Coconut Tomato Curry with Roasted Veggies

Slow-Simmered Chicken Meatballs in Coconut Tomato Curry with Roasted Veggies

A flavorful curry dish featuring tender chicken meatballs simmered in a rich coconut tomato sauce, served with roasted vegetables for a complete meal.

  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 tablespoons chopped cilantro
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons curry powder
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups mixed roasted vegetables (such as carrots, bell peppers, and zucchini)
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400°F and roast the vegetables for 20 minutes.
  2. In a bowl, mix ground chicken, breadcrumbs, egg, cilantro, salt, and pepper. Form into meatballs.
  3. Heat olive oil in a pan over medium heat. Brown the meatballs for 5 minutes.
  4. Add onion and garlic to the pan and sauté until softened.
  5. Stir in curry powder, coconut milk, and diced tomatoes. Simmer for 20 minutes.
  6. Add the roasted vegetables and meatballs to the curry sauce. Cook for another 10 minutes.
  7. Serve hot and enjoy.

Notes

For a spicier version, add red pepper flakes. Store leftovers in the refrigerator for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Method: Main Course
  • Cuisine: Indian-inspired

Nutrition

  • Calories: 450
  • Sugar: 8g
  • Fat: 28g
  • Carbohydrates: 25g
  • Protein: 30g