Ingredients
Scale
- For the Chicken Meatballs:
- 700g ground chicken
- 1 small onion, finely grated
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons fresh coriander, chopped
- Salt and black pepper to taste
- For the Curry Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 400g crushed tomatoes
- 400ml coconut milk
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- Fresh coriander for garnish
Instructions
- For the chicken meatballs: In a large bowl, combine the ground chicken, grated onion, minced garlic, grated ginger, cumin, coriander, garam masala, turmeric, chili powder, egg, breadcrumbs, and fresh coriander. Season with salt and black pepper. Mix gently until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- For the curry sauce: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the curry powder, paprika, and garam masala. Cook for 30 seconds.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the crushed tomatoes, coconut milk, and chicken broth. Stir to combine. Bring the sauce to a simmer.
- Gently add the meatballs to the sauce. Cover and cook for 15-20 minutes, or until the meatballs are cooked through and tender.
- Stir in the lime juice. Garnish with fresh coriander.
- Serve the meatballs and sauce with buttery garlic naan.