Curry Chicken Meatballs
Ingredients
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
-
1
medium
lime, zest and juice
-
a pinch
coarse salt
Instructions
- Prepare the coconut rice by simmering water or stock, coconut milk, rice, and salt in a saucepan until the liquid is absorbed and the rice is al dente.
- Preheat the oven to 375°F and prepare a baking sheet with a wire rack.
- Mix the meatball ingredients in a bowl, form into 2-inch meatballs, and bake until set.
- For the curry sauce, sauté ginger in oil, then add coconut milk, curry paste, soy sauce, and honey, and bring to a simmer.
- Add the baked meatballs to the sauce and simmer for a few minutes.
- Prepare the mango salsa by mixing diced mango, cilantro, lime, and salt in a bowl.
- Assemble the bowls with coconut rice, meatballs, sauce, and mango salsa.
Nutrition Facts (estimated)
Servings
6
Calories
447
Total fat
31g
Total carbohydrates
29g
Total protein
17g
Sodium
470mg
Cholesterol
88mg
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