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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!

Overhead shot of one Curry Chicken Meatball Bowl

How to make curry chicken meatballs

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.
Mango Salsa in a white bowl

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.
Curry Chicken Meatballs in a white dutch oven

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.
Angle shot of Curry Chicken Meatball Bowls

Curry recipes you’ll dig:

Print

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

Scale

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

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: 1/6 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

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4 Comments

  1. Excellent! Takes a bit longer than I like to spend on a recipe, but 110% worth it. Bursting with flavor!

    1. Yay, we love these curry meatball bowls, too! Because there are 3 recipes in one, it is definitely one of those that takes a little extra prep, but like you said – it’s worth it!! Enjoy!

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