One-Pan Chicken Curry Meatballs Recipe In Creamy Coconut Curry Sauce (25 Minutes) by Donna John

What was the deciding factor to make a chicken curry-inspired dish for dinner? The passing of Ozzy Osbourne. You may be surprised to know that chicken curry was one of Ozzy's favorite dishes. This Godfather of Heavy Metal loved his chicken curry hot and spicy. And to be honest, my one-pan chicken curry meatballs recipe would probably not have made Ozzy happy. These meatballs are milder, for those who like just a hint of spice in their curry.

Photo credit: under license from BigStock

This Indian-inspired meatball recipe cooks in one pan and is on the table in about 25 minutes. The high-protein ground chicken meatballs sit in a sea of creamy coconut curry sauce. Served over rice or noodles, this is a flavorful dinner for busy weeknights. (Check out the health benefits of protein.)

Photo credit (all photos except Bigstock): Donna John

Here is your gluten-free shopping list for this curry meatballs recipe: ground chicken, panko (regular or gluten-free), fresh cilantro, fish sauce, limes for juicing, fresh garlic, fresh ginger, crushed red pepper flakes, a can of coconut milk, red curry paste, soy sauce and brown sugar. (Check out the health benefits of ginger and the health benefits of fresh cilantro.)

Rest in peace, Ozzy. I hope they have the hottest chicken curry ever on the other side. 

Cuisine: Indian / American / Middle Eastern
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Meatballs

• 1 pound ground chicken
• 1/4 cup panko breadcrumbs (or gluten-free panko)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced 
• 1/2 teaspoon crushed red pepper flakes (or to taste)

Coconut Curry Sauce

• 14 ounces (1 can) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar

Here's how to make it: 

1. Put all the meatball ingredients into a mixing bowl. Season well with salt and black pepper. (If you don't want to use fish sauce, substitute with soy sauce.)
   
2. Shape into 1-inch meatballs.
   
3. Heat a drizzle of olive oil in a large skillet. Add the meatballs and cook until browned on the bottom.
   
4. Flip the meatballs over and cook until browned on all sides. Remove to a plate. (Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.)
   
5. Put all the sauce ingredients into the same skillet. Bring to a simmer and cook, stirring often, about 2 to 3 minutes.
   
6. Taste and season the sauce with salt and black pepper. Put the meatballs back into the pan.
   
7. Simmer, stirring to coat the meatballs in the sauce, for about 5 minutes.
   
8. Serve over rice or noodles drizzled with the sauce. Garnish with fresh cilantro. Store any leftover meatballs in an airtight container in the fridge and reheat in the microwave.
   

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