What are the main ingredients in Coconut Chicken Meatball Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Coconut Chicken Meatball Curry?

Calories: 848, Carbs: 53 grams, Fat: grams, Protein: 46.1 grams, Sugar: 14.6 grams, Salt: 1728 grams

How do I prepare Coconut Chicken Meatball Curry?

GET HANDS-ON: In a bowl, combine the mince, the remaining onion, and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. FRY ‘EM, CHEF: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan and set aside. BOWL UP!: Dish up the meatball curry. Sprinkle over the chopped cashews. Side with a poppadom. Get dunking, Chef! START THE SAUCE: Place a pot over medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and all the pepper pieces and fry for 3-4 minutes until soft, shifting occasionally. Add the grated ginger and the curry paste (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the curry sauce, the coconut milk, and 200ml of water. Bring to a simmer, cover, and cook for 10-12 minutes until slightly reduced, stirring occasionally. CRISPY & GOLDEN: Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, one at a time, for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. BRING IT ALL TOGETHER: Once the curry has reduced, pop in the browned meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final 2-3 minutes, add the shredded kale and the corn. Season with the lime juice (to taste), salt, and pepper.

What should be prepared from my kitchen to make Coconut Chicken Meatball Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Coconut Chicken Meatball Curry

Name: Coconut Chicken Meatball Curry
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

The ideal blend of flavours and tasty ingredients. A sauce is made creamy with coconut milk, spicy with red curry paste, and delicious with kale & green bell pepper. Crowned with juicy chicken meatballs and served with a poppadom to scoop up all that yummy goodness!

Coconut Chicken Meatball Curry

with a poppadom, cashew nuts & green bell pepper

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Chicken
Coconut Milk
Corn
Curry Sauce
Free-Range Chicken Mince
Fresh Ginger
Green Bell Pepper
Green Bell Peppers
Kale
Lime Juice
Onion
Onions
Poppadom
Poppadoms
Red Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and all the pepper pieces and fry for 3-4 minutes until soft, shifting occasionally. Add the grated ginger and the curry paste (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the curry sauce, the coconut milk, and 100ml of water. Bring to a simmer, cover, and cook for 10-12 minutes until slightly reduced, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince, the remaining onion, and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs.
FRY ‘EM, CHEF
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan and set aside.
CRISPY & GOLDEN
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BRING IT ALL TOGETHER
Once the curry has reduced, pop in the browned meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final 2-3 minutes, add the shredded kale and the corn. Season with the lime juice (to taste), salt, and pepper.
BOWL UP!
Dish up the meatball curry. Sprinkle over the chopped cashews. Side with a poppadom. Get dunking, Chef!

Onion - 1
Green Bell Pepper - 1
Fresh Ginger - 10g
Red Curry Paste - 20ml
Curry Sauce - 40ml
Coconut Milk - 100ml
Free-range Chicken Mince - 150g
Poppadom - 1
Kale - 100g
Corn - 50g
Lime Juice - 15ml
Cashew Nuts - 10g

Download the Recipe

Serves 2

START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and all the pepper pieces and fry for 3-4 minutes until soft, shifting occasionally. Add the grated ginger and the curry paste (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the curry sauce, the coconut milk, and 200ml of water. Bring to a simmer, cover, and cook for 10-12 minutes until slightly reduced, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince, the remaining onion, and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
FRY ‘EM, CHEF
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan and set aside.
CRISPY & GOLDEN
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, one at a time, for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BRING IT ALL TOGETHER
Once the curry has reduced, pop in the browned meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final 2-3 minutes, add the shredded kale and the corn. Season with the lime juice (to taste), salt, and pepper.
BOWL UP!
Dish up the meatball curry. Sprinkle over the chopped cashews. Side with a poppadom. Get dunking, Chef!

Onion - 1
Green Bell Pepper - 1
Fresh Ginger - 20g
Red Curry Paste - 40ml
Curry Sauce - 80ml
Coconut Milk - 200ml
Free-range Chicken Mince - 300g
Poppadoms - 2
Kale - 200g
Corn - 100g
Lime Juice - 30ml
Cashew Nuts - 20g

Download the Recipe

Serves 3

START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and all the pepper pieces and fry for 4-5 minutes until soft, shifting occasionally. Add the grated ginger and the curry paste (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the curry sauce, the coconut milk, and 300ml of water. Bring to a simmer, cover, and cook for 12-15 minutes until slightly reduced, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince, the remaining onion, and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
FRY ‘EM, CHEF
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned but not cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan and set aside.
CRISPY & GOLDEN
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, one at a time, for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BRING IT ALL TOGETHER
Once the curry has reduced, pop in the browned meatballs and simmer for 4-5 minutes until cooked through, basting occasionally. In the final 2-3 minutes, add the shredded kale and the corn. Season with the lime juice (to taste), salt, and pepper.
BOWL UP!
Dish up the meatball curry. Sprinkle over the chopped cashews. Side with a poppadom. Get dunking, Chef!

Onions - 2
Green Bell Peppers - 2
Fresh Ginger - 30g
Red Curry Paste - 60ml
Curry Sauce - 120ml
Coconut Milk - 300ml
Free-range Chicken Mince - 450g
Poppadoms - 3
Kale - 300g
Corn - 150g
Lime Juice - 45ml
Cashew Nuts - 30g

Download the Recipe

Serves 4

START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and all the pepper pieces and fry for 4-5 minutes until soft, shifting occasionally. Add the grated ginger and the curry paste (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the curry sauce, the coconut milk, and 400ml of water. Bring to a simmer, cover, and cook for 12-15 minutes until slightly reduced, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince, the remaining onion, and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
FRY ‘EM, CHEF
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned but not cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan and set aside.
CRISPY & GOLDEN
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BRING IT ALL TOGETHER
Once the curry has reduced, pop in the browned meatballs and simmer for 4-5 minutes until cooked through, basting occasionally. In the final 2-3 minutes, add the shredded kale and the corn. Season with the lime juice (to taste), salt, and pepper.
BOWL UP!
Dish up the meatball curry. Sprinkle over the chopped cashews. Side with a poppadom. Get dunking, Chef!