Ingredients
Scale
- For the Meatballs:
- 2 lbs ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon chopped fresh coriander
- For the Curry Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely sliced
- 2 tablespoons red curry paste
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 cans (14 oz each) coconut milk
- 1/2 cup chicken broth
- 1/2 cup sundried tomatoes, chopped
- 4 cups baby spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, salt, pepper, paprika, and coriander. Mix until well combined, then form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. Remove and set aside.
- In the same skillet, add onion and cook until soft, about 3 minutes. Add minced garlic, ginger, and chili; cook for 1 minute.
- Stir in red curry paste, turmeric, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom. Add sundried tomatoes and bring to a simmer.
- Return meatballs to the skillet. Reduce heat to medium-low and simmer for 15 minutes, until meatballs are cooked through.
- Stir in baby spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and lime juice. Serve hot.
Notes
For extra heat, add more red chili or a dash of cayenne pepper. Serve over steamed rice or with naan bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian-inspired
Nutrition
- Calories: 420
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 15g
- Protein: 30g