Chicken Meatballs with Coconut Curry

Homemade chicken meatballs blended with fresh herbs, pan-seared then baked, served in a rich, spicy coconut and cream sauce.

Chicken Main Course Meatballs Gluten Free Curry Coconut

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

14.6g

per serving

14.6 g total

Fat

105.2g

per serving

105.2 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

Fruits

Coconut Flesh

fresh, grated

Liquids

100

Coconut Liquid

liquid from one fresh coconut

0.5

piece

Lime Juice

juice only

Meat

piece

Chicken Breast

cut into thin strips

NutsSeeds

tbsp

Chive

fresh, chopped

tbsp

Parsley

fresh, chopped

piece

Garlic

clove, finely chopped

tbsp

Coriander

fresh, chopped

piece

Coriander

leaves for garnish

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Bell Pepper Chilli

chopped

0.5

piece

Scotch Bonnet Chilli

chopped

Method

Heat oil in a pan and brown the meatballs for two minutes.

Transfer meatballs to a tray and bake in the oven for five minutes.

Roll the mixture into golf ball-sized meatballs.

Blend chicken, chilli, chives, and parsley in a food processor until minced.

Simmer coconut flesh, liquid, lime juice, garlic, chilli, coriander, and cream until thickened.

Serve meatballs in the sauce garnished with coriander leaves.