Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup chopped cilantro
- 1/2 cup diced tomatoes (fresh or canned)
For a gluten-free option, you can substitute the breadcrumbs with almond flour. If you prefer a bit more heat, consider adding a pinch of red pepper flakes or a diced chili pepper to the mix.
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, ginger, 1 tablespoon of curry powder, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter. This is a perfect task to involve little helpers in the kitchen! My own love for cooking started with tasks like these, rolling dough and forming meatballs with my abuela.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove and set aside.
- In the same skillet, add the remaining curry powder and toast for about 30 seconds until fragrant. Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.
- Return the meatballs to the skillet, turning to coat them in the sauce. Add the diced tomatoes and simmer for another 10 minutes, allowing the flavors to meld.
- Garnish with chopped cilantro before serving. The fresh cilantro adds a bright, herbaceous note that ties the dish together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International