Curry Chicken Meatballs

Curry Chicken Meatball Bowls: Tender curry chicken meatballs, coconut jasmine rice, curry ginger sauce and mango salsa.

Four simple recipes in one - makes for an amazing bowl and perfect for meal prep!

How to make curry chicken meatballs

Featured Ingredients

For the coconut rice:

• Stock or water: I use chicken or vegetable stock to up the flavor of the rice, but water works well, too.
• Coconut Milk: The full fat canned kind. Shake it up before taking the lid off.
• Jasmine Rice: White or brown (brown takes longer to cook then white, just a fyi).

For the curry meatballs:

• Ground chicken: A pound of ground chicken makes the base of these meatballs.
• Egg and panko: To hold everything together (also known as binders).
• Green onion: Mince them up and add them to the meatball mixture.
• Curry powder: That beautiful bright yellow stuff!
• Garlic powder: Or minced garlic.
• Cayenne: For a little heat.

For the curry sauce:

• Ginger: A fresh knob of ginger, peeled and minced.
• Coconut milk: Again, the full fat canned kind.
• Curry paste: Red or green will work perfectly.
• Soy sauce: For a little umami.
• Honey: To balance and add sweetness.

For the mango salsa:

• Mango: A few fresh mangos, peeled and diced
• Cilantro: To add herbiness and that classic fresh cilantro flavor.
• Lime: For brightness, citrus flavor and acid.

Step-by-Step Instructions

To make the coconut rice:

1. Pour the water or stock, coconut milk, rice and salt in a medium saucepan and bring to a simmer.
2. Reduce the heat to low, cover the saucepan and cook 15-20 minutes, stirring occasionally, until liquid has absorbed and rice is al dente.
3. Remove from the heat and set aside.

To make the curry meatballs:

1. Preheat the oven to 375 degrees. Fit a baking sheet with a wire rack and coat with cooking spray.
2. In a medium mixing bowl, mix together the meatball ingredients until thoroughly combined.
3. Form into 2-inch meatballs and line on the prepared baking sheet, about 1-inch apart. Bake 12-15 minutes or until just set.

To make the curry sauce:

1. In a large skillet or Dutch oven, heat oil to medium-low heat. Add the ginger and sauté 30-60 seconds or until fragrant.
2. Stir in the coconut milk, curry paste, soy sauce and honey and bring to a simmer. Taste and add a pinch of salt, if necessary.
3. Add the meatballs to the sauce and simmer about 5 minutes.

To make the mango salsa:

1. In a small mixing bowl, mix together the mango, cilantro, lime and salt.

To assemble the meatballs bowls:

1. Assemble bowls with rice, meatballs, sauce and mango salsa. Serve.

Recipe Subtitutions and Alterations

• For the rice: Use white or brown Jasmine rice. Use stock or water to cook it in.
• For the meatballs: Try with your favorite ground meat (turkey, beef, pork). Use freshly minced garlic instead of garlic powder.
  • If using a lean meat, like chicken or turkey, add a dab of Dijon mustard for moisture and flavor.
• For the curry sauce: Any curry paste will work. Saute half an onion in with the sauce for extra flavor.
• For the mango salsa: Omit the cilantro if you don't like it. Add a bit of minced jalapeno for some additional heat, if you wish.

Nutrition Considerations

• To make these gluten free: Use gluten free panko breadcrumbs or regular breadcrumbs.
  • Be sure all other packaged ingredients are gluten free (like the curry paste).
• To make these dairy free: This recipe is dairy free.
• To make these nut free: This recipe is nut free. Be sure all packaged ingredients are nut free (like the curry paste).
• To make these egg free: Try an egg replacer like Bob's Red Mill brand or make a flax 'egg' using 2 tablespoons of water mixed with 1 tablespoon ground flax seed. Refrigerate 15 minutes, and that replaces 1 egg. (Note: I haven't tested either of these substitutions.

Storage and Reheating Instructions

• Store the rice, meatballs and curry sauce together in microwave-safe reusable airtight containers in the refrigerator up to 5 days.
• Reheat the bowls 1-2 minutes or until the meatballs and rice are heated through.
• Store the mango salsa in a separate airtight container in the refrigerator up to 3 days.
• Spoon the mango salsa over the rice and meatballs once they are reheated. Serve immediately.

Curry recipes you'll dig:

• Peanut Butter Chicken Curry
• Curry Cauliflower Soup
• Instant Pot Chicken Lentil Curry
• Chickpea and Spinach Curry
• Curry Chicken Salad

Curry Chicken Meatballs

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5 from 2 reviews

Curry chicken meatballs in a curry ginger sauce served with coconut Jasmine rice and mango salsa.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 25-30 mins
• Total Time: 35-45 mins
• Yield: Serves 6
• Category: Dinner
• Method: Baking, Stove-Top
• Cuisine: Indian-inspired

Ingredients

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Coconut Rice:

• 2 cups water or unsalted chicken stock
• ½ 15-ounce can full fat canned coconut milk
• 1 cup Jasmine rice
• ½ teaspoon coarse salt

 Curry Meatballs:

• 1-pound ground chicken
• 1 large egg
• ⅓ cup Panko breadcrumbs
• 2 green onions, thinly sliced
• 1 tablespoon curry powder
• 1 teaspoon garlic powder
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Curry Sauce:

• 1 teaspoon oil
• 1-inch piece fresh ginger, peeled and minced
• ½ (15-ounce) can full fat coconut milk
• 1 tablespoon red or green curry paste
• 2 teaspoons low sodium soy sauce
• 2 teaspoons honey

 Mango Salsa:

• 1 medium mango, peeled and diced
• ¼ cup fresh cilantro leaves, chopped
• Zest and juice of 1 medium lime
• Pinch coarse salt

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Instructions

To make the coconut rice:

1. Pour the water or stock, coconut milk, rice and salt in a medium saucepan and bring to a simmer.
2. Reduce the heat to low, cover the saucepan and cook 15-20 minutes, stirring occasionally, until liquid has absorbed and rice is al dente. Remove from the heat and set aside.

To make the curry meatballs:

1. Preheat the oven to 375 degrees. Fit a baking sheet with a wire rack and coat with cooking spray.
2. In a medium mixing bowl, mix together the meatball ingredients until thoroughly combined.
3. Form into 2-inch meatballs and line on the prepared baking sheet, about 1-inch apart. Bake 12-15 minutes or until just set.

To make the curry sauce:

1. In a large skillet or Dutch oven, heat oil to medium-low heat. Add the ginger and sauté 30-60 seconds or until fragrant.
2. Stir in the coconut milk, curry paste, soy sauce and honey and bring to a simmer. Taste and add a pinch of salt, if necessary.
3. Add the meatballs to the sauce and simmer about 5 minutes.

To make the mango salsa:

1. In a small mixing bowl, mix together the mango, cilantro, lime and salt.

To assemble the bowls:

1. Assemble bowls with rice, meatballs, sauce and mango salsa. Serve.

Notes

Subtitution Tip: Try with ground turkey, pork or beef instead of ground chicken.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 447
• Sugar: 13g
• Sodium: 470mg
• Fat: 31g
• Saturated Fat: 10g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 17g
• Cholesterol: 88mg