Garam Masala Chicken Meatballs in Coconut Curry Sauce
Total Time: 00h 45m
Hands-on Time: 00h 25m
Makes: 4 servings
This Indian-inspired chicken meatball recipe makes a great weeknight dinner when you don’t have time to toast whole spices yourself. Our garam masala and curry powder meld together with beautiful synergy, making incredibly tasty meatballs and a silky sauce with deep, rich, restaurant-worthy flavor.
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Ingredients
- Meatballs:
- 1 pound ground chicken
- 1/4 cup very finely diced yellow onion
- 2 teaspoons Frontier Co-op® Garam Masala
- 1 teaspoon Frontier Co-op® Curry Powder
- 1 teaspoon Frontier Co-op® Kosher Flake Salt
- 1/4 teaspoon Frontier Co-op® Garlic Powder
- 1/2 cup gluten-free or regular panko bread crumbs
- 1 large egg, beaten
- 2 teaspoons olive oil
- Coconut Curry Sauce:
- 1 tablespoon coconut or avocado oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely minced
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) full-fat coconut milk
- 1 tablespoon tomato paste
- 1 1/2 tablespoons Frontier Co-op® Curry Powder
- 1 teaspoon Frontier Co-op® Garam Masala
- 1 tablespoon brown sugar
- 1 1/2 teaspoons Frontier Co-op® Kosher Flake Salt
- 1/4 teaspoon Frontier Co-op® Crushed Red Chili Peppers
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Directions
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper. Grease a cookie scoop with oil and set aside.
- Make the meatballs: Into a large bowl, add chicken, onion, garam masala, curry powder, salt, garlic powder, bread crumbs, egg, and olive oil, and mix until well incorporated.
- Form mixture into evenly sized meatballs (about 2 tablespoons each) and place on baking sheet, evenly spaced. Bake for about 20 minutes, turning once halfway through.
- Make the curry sauce: While meatballs bake, into a large sauté pan over medium heat, add coconut or avocado oil. Once heated, add onion and cook for 5 minutes, stirring occasionally. Stir in garlic and cook for 1 minute.
- Add crushed tomatoes, coconut milk, tomato paste, curry powder, garam masala, brown sugar, salt, and crushed red peppers, and stir or whisk until well combined. Reduce heat to medium-low and let simmer, stirring occasionally, while meatballs finish cooking.
- When meatballs are done, stir lime juice and cilantro into simmering sauce, then add meatballs, toss to coat, and continue cooking for 8 to 10 minutes.
- Serve over rice, garnish with more cilantro and red pepper flakes, if desired. Enjoy!
