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Rustic Coconut Curry Chicken Meatballs with Roasted Cherry Tomatoes, Garlic Naan & Fluffy Basmati Rice

Flavorful chicken meatballs simmered in a creamy coconut curry sauce, served with roasted cherry tomatoes, garlic naan, and fluffy basmati rice.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • For the Chicken Meatballs:
  • 1 lb ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons chopped cilantro
  • For the Creamy Curry Sauce:
  • 1 tablespoon ghee or butter
  • 1 tablespoon oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 3/4 cup coconut milk

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken, panko, egg, minced garlic, grated ginger, garam masala, turmeric, cumin, coriander, paprika, salt, and cilantro. Mix until well combined.
  3. Form the mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper.
  4. Bake for 15-18 minutes, until golden and cooked through.
  5. While meatballs bake, prepare the curry sauce: In a large skillet over medium heat, melt ghee and oil. Add onion and cook until softened, about 3-4 minutes.
  6. Add garlic and ginger, cook for 1 minute until fragrant.
  7. Stir in garam masala, cumin, coriander, and turmeric. Cook for 30 seconds.
  8. Add tomato paste and cook for 1 minute, stirring constantly.
  9. Pour in crushed tomatoes and coconut milk. Bring to a simmer and cook for 5-7 minutes, until slightly thickened.
  10. Add baked meatballs to the sauce, stirring gently to coat. Simmer for 5 minutes.
  11. Serve meatballs and sauce over fluffy basmati rice, with roasted cherry tomatoes and warm garlic naan on the side.

Notes

For a dairy-free version, use coconut oil instead of ghee. Roast cherry tomatoes at 400°F for 15 minutes with olive oil, salt, and pepper.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: Indian-inspired

Nutrition

  • Calories: 520
  • Sugar: 6g
  • Fat: 32g
  • Carbohydrates: 18g
  • Protein: 38g