This is the dinner that made me realize I had been seriously underestimating what a weeknight meal can taste like. Chicken curry meatballs sound impressive and feel impressive and somehow come together in about forty minutes on a regular Tuesday night with ingredients you can find at any grocery store. Juicy, ginger and garlic spiced chicken meatballs seared until golden and then simmered in a creamy coconut milk curry sauce that is so rich and fragrant and warming that you will be spooning it over rice and then immediately going back for more. This recipe changed the weeknight dinner rotation in our house completely.
The meatballs are the component that makes this dish so fun and so different from a standard curry. Ground chicken gets mixed with diced onion, minced garlic, fresh grated ginger, cilantro, breadcrumbs, and egg and the whole mixture comes together in one bowl in about two minutes. I throw on a food safe glove and mix with my hands because it is genuinely the best way to get everything evenly combined without overworking the meat. A cookie scoop portions them perfectly so every meatball is the same size and they all cook at the same rate. Sear them in a hot skillet until golden on the outside and finish in a 375 degree oven for five minutes to make sure they are cooked all the way through without drying out.
The curry sauce builds in the same pan the meatballs came out of and that is not an accident. Those golden brown bits left in the bottom of the pan go right into the sauce and add a depth of flavor that you cannot get from starting with a clean pan. Butter, onion, garlic, and ginger cooked until soft and fragrant, then red bell pepper for sweetness and color, then a full can of coconut milk and curry powder stirred in until the whole thing becomes this velvety, gorgeous golden sauce that smells like the best thing you have ever made in your kitchen. Season it, taste it, and adjust until it tastes exactly right to you because that final taste is the most important step in the whole recipe.
This is also one of the best meal prep dinners I make. The meatballs and sauce reheat beautifully together and the flavors actually deepen and get even better on day two and three. Make a big batch on Sunday, serve it over rice with fresh cilantro on top, and you have the most satisfying and nourishing lunches and dinners ready all week without any additional effort. This is the recipe that makes people text you asking for it after you share it on stories.
Why You’ll Love This Recipe:
- The meatballs and sauce both build in the same pan so cleanup is minimal and the leftover bits from searing add incredible depth to the curry sauce
- This is a high protein weeknight dinner that feels completely indulgent and comes together in about forty minutes from start to finish
- The recipe doubles easily and the leftovers get even better on day two making it one of the best meal prep dinners in the rotation
- Completely customizable with more or less curry powder depending on your spice preference and a splash of lemon or lime at the end brightens the whole sauce instantly
Tips for Success:
- Use a cookie scoop to portion the meatballs so they are all the same size and cook evenly. Uneven meatballs mean some will be overcooked before others are done
- Do not skip the oven finish after searing. Five minutes at 375 makes sure the center is fully cooked without drying out the outside
- Taste the curry sauce before adding the meatballs back in and adjust the salt, curry powder, and acidity until it tastes exactly right. That tasting step is the most important one in the whole recipe
- Fresh ginger makes a real difference here. Pre-jarred ginger works in a pinch but fresh grated ginger gives the meatballs and the sauce a brightness that the jarred version just does not have
Storage:
Store leftover chicken curry meatballs and sauce together in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over medium low heat with a splash of coconut milk or water to loosen the sauce if needed, or microwave in thirty second intervals until warmed through. This dish also freezes beautifully for up to three months. Thaw overnight in the fridge before reheating.
FAQ:
Can I use ground turkey instead of ground chicken?
Yes. Ground turkey works really well here and has a very similar texture and flavor to ground chicken in this recipe. The meatballs will be equally juicy and the curry sauce pairs just as well with turkey as it does with chicken.
How spicy is this recipe?
As written with one tablespoon of curry powder the dish is mild and warmly spiced without significant heat. For more heat add a second tablespoon of curry powder or a pinch of cayenne or red pepper flakes to the sauce. Start mild and build up since you can always add more but cannot take it back.
What should I serve this with?
Basmati rice is the classic pairing and soaks up the coconut curry sauce beautifully. Jasmine rice, brown rice, or cauliflower rice all work well too. Warm naan on the side for scooping up extra sauce is highly recommended and completely optional but also not really optional.
Chicken Curry Meatballs
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ยฝ yellow onion diced
- 3 cloves garlic minced
- 2 tsp grated fresh ginger
- 1 tsp salt
- ยฝ tsp pepper
- ยผ cup breadcrumbs can add more if mixture is not staying together
- 1 egg
- 2 Tbs cilantro chopped
For the Sauce:
- 2 Tbs butter
- ยฝ yellow onion chopped
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 can coconut milk
- 1-2 tbs curry powder depending on liking
- 1 cup red bell pepper chopped (about 1 small red bell pepper)
- ยฝ tsp salt
Serving:
- jasmine rice
Instructions
Make the Meatballs:
- Combine all ingredients for the meatballs in a bowl and mix until combined. I throw on a food safe glove and mix with my hands!
- Heat 1 Tbs oil in a large skillet over medium heat.
- Once hot, using a cookie scoop or portion out 3 Tbs worth of chicken, drop meatballs into skillet. Sear for 3-4 minutes and then using tongs, flip meatballs over. Sear each side for 3 min and place in a 375F oven for 5 min to finish cooking if not already.
- Once meatballs are cooked through, remove from pan and set aside.
Make the Sauce:
- Using the same pan, melt 2Tbs butter and add onions.
- Cook until translucent (about 3 min) and then add garlic and ginger. Cook until fragrant (About 1 min)
- Add bell pepper and sautรฉ for 2 more min.
- Add the whole can of coconut milk and curry powder and stir to combine.
- Season with salt and pepper and TASTE!! Does it need more salt? Add it! Does it need a splash of lemon or lime juice? Add it! More curry powder?? Make it taste amazing!
- Add the chicken meatballs back in and coat with the sauce.
- Serve over rice and sprinkle with more cilantro.
- ENJOY!
Comments +