For a richer flavor, marinate the ground chicken with the spices for at least 30 minutes before forming the meatballs. Adjust the amount of cayenne pepper to your preference for spiciness. If you don't have heavy cream, you can substitute with coconut milk for a dairy-free option. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Spicy Chicken Curry Meatballs
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS36
Embark on a culinary adventure with these succulent chicken meatballs, simmered in a vibrant and aromatic curry sauce. A delightful twist on traditional chicken tikka masala, this dish offers a symphony of flavors that will tantalize your taste buds. Serve it over a bed of fluffy rice or alongside warm, pillowy naan for a truly unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol114 mg
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Fiber4 g
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Protein23 g
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Saturated Fat15 g
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Sodium1029 mg
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Sugar9 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and lightly coat with cooking spray. (5 minutes)
02 Step
Recipe View 10 mins In a mixing bowl, combine the ground chicken, panko bread crumbs, 2 tablespoons of olive oil, minced onion, ginger paste, garlic, curry powder, salt, and pepper. Mix until all ingredients are well incorporated. Gently roll the mixture into approximately thirty 1-inch meatballs and arrange them on the prepared baking sheet. (10 minutes)
03 Step
Recipe View 15 mins Bake the meatballs in the preheated oven until they are fully cooked and golden brown, approximately 10 to 15 minutes. To ensure they are cooked through, an instant-read thermometer inserted into the center of a meatball should register at least 165 degrees F (74 degrees C). (15 minutes)
04 Step
Recipe View 5 mins While the meatballs are baking, prepare the curry sauce. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the diced onions, minced garlic, and ginger paste. Sauté until the onions become translucent and softened, about 5 minutes. (5 minutes)
05 Step
Recipe View 2 mins Add the sugar, garam masala, cumin, ground ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne pepper, turmeric, onion powder, and salt to the saucepan. Stir well to combine all the spices and aromatics. (2 minutes)
06 Step
Recipe View 5 mins Pour in the tomato sauce, diced tomatoes, heavy cream, and water. Stir to blend all the ingredients together. Bring the sauce to a simmer and cook until it is heated through, about 5 minutes. Stir in the butter until it is completely melted and the sauce is smooth and creamy. (5 minutes)
07 Step
Recipe View 30 mins Reduce the heat to medium-low, cover the saucepan, and let the sauce simmer gently for 30 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld and deepen. (30 minutes)
08 Step
Recipe View 5 mins Once the meatballs are cooked, gently add them to the simmering curry sauce. Stir to coat the meatballs evenly with the sauce. Simmer for another 5 minutes to allow the meatballs to absorb the flavors of the sauce. (5 minutes)
09 Step
Recipe View Serve hot over steamed rice or with warm naan bread. Garnish with fresh cilantro or a dollop of yogurt, if desired.
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RECIPE REVIEWS
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Please Rate
Favian Mclaughlin
Mar 15, 2025I was a little intimidated by the long list of spices, but it was totally worth it. This is now one of my go-to recipes for a quick and easy weeknight meal.
Athena Deckow
Feb 23, 2025This recipe is fantastic! The meatballs are so tender and flavorful, and the curry sauce is rich and complex. My family loved it!
Tyrique Reinger
Feb 21, 2025I added a pinch of red pepper flakes for extra heat, and it was perfect! This recipe is so versatile and easy to customize to your own taste.