This recipe delicately balances bold flavours to ensure every bite is interesting. A bed of jasmine rice is topped with handmade chicken meatballs loaded with garlic, ginger, coriander & spices. Everything is deliciously drenched in a coconut milk-based sauce and sided with charred broccoli & pak choi.
South Asian Chicken Meatball Curry
South Asian Chicken Meatball Curry
with jasmine rice, charred long stem broccoli & pak choi
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Chicken
- Coconut Milk
- Free-Range Chicken Mince
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Lemon Juice
- Long Stem Broccoli
- Pak Choi
- Spicy Rub
- Spring Onion
- Spring Onions
- Stock & Fish Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
MAKE THE MEATBALLS
In a bowl, add the Chicken mince, the grated garlic & ginger, ½ the chopped coriander, and ½ the spicy rub, and seasoning. Wet your hands slightly and roll into 4-5 meatballs. Set aside.
BROWN THE MEATBALLS
Place a non-stick pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
SOUTH ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced spring onion, the pak choi stems and fry until soft, 2-3 minutes. Pour in the coconut milk and the stock & Fish sauce. Simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the meatballs and simmer until cooked through. Stir through the lemon juice (to taste), a sweetener, and seasoning.
FRY THE GREENS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the long stem broccoli, and fry until slightly charred, 5-6 minutes. In the final 1-2 minutes, add the sliced pak choi leaves, the remaining spicy rub, and cook until wilted.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful meatballs, and all the sauce. Side with the pan-fried greens, and garnish with the remaining coriander. Good job, Chef!
FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
MAKE THE MEATBALLS
In a bowl, add the Chicken mince, the grated garlic & ginger, ½ the chopped coriander, and ½ the spicy rub, and seasoning. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside.
BROWN THE MEATBALLS
Place a non-stick pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan.
SOUTH ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced spring onion, the pak choi stems and fry until soft, 2-3 minutes. Pour in the coconut milk and the stock & Fish sauce. Simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the meatballs and simmer until cooked through. Stir through the lemon juice (to taste), a sweetener, and seasoning.
FRY THE GREENS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the long stem broccoli, and fry until slightly charred, 5-6 minutes. In the final 1-2 minutes, add the sliced pak choi leaves, the remaining spicy rub, and cook until wilted.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful meatballs, and all the sauce. Side with the pan-fried greens, and garnish with the remaining coriander. Good job, Chef!
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
MAKE THE MEATBALLS
In a bowl, add the Chicken mince, the grated garlic & ginger, ½ the chopped coriander, and ½ the spicy rub, and seasoning. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside.
BROWN THE MEATBALLS
Place a non-stick pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
SOUTH ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced spring onion, the pak choi stems and fry until soft, 3-4 minutes. Pour in the coconut milk and the stock & Fish sauce. Simmer until slightly reduced, 10-12 minutes. In the final 2-3 minutes, add the meatballs and simmer until cooked through. Stir through the lemon juice (to taste), a sweetener, and seasoning.
FRY THE GREENS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the long stem broccoli, and fry until slightly charred, 7-6 minutes. In the final 1-2 minutes, add the sliced pak choi leaves, the remaining spicy rub, and cook until wilted.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful meatballs, and all the sauce. Side with the pan-fried greens, and garnish with the remaining coriander. Good job, Chef!
FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
MAKE THE MEATBALLS
In a bowl, add the Chicken mince, the grated garlic & ginger, ½ the chopped coriander, and ½ the spicy rub, and seasoning. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside.
BROWN THE MEATBALLS
Place a non-stick pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
SOUTH ASIAN FLAVOURS
Return the pan to medium heat with a drizzle of oil. When hot, add the sliced spring onion, the pak choi stems and fry until soft, 3-4 minutes. Pour in the coconut milk and the stock & Fish sauce. Simmer until slightly reduced, 10-12 minutes. In the final 2-3 minutes, add the meatballs and simmer until cooked through. Stir through the lemon juice (to taste), a sweetener, and seasoning.
FRY THE GREENS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the long stem broccoli, and fry until slightly charred, 7-6 minutes. In the final 1-2 minutes, add the sliced pak choi leaves, the remaining spicy rub, and cook until wilted.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful meatballs, and all the sauce. Side with the pan-fried greens, and garnish with the remaining coriander. Good job, Chef!
Frequently Asked Questions
What is the preparation time for South Asian Chicken Meatball Curry?
The preparation time for South Asian Chicken Meatball Curry with jasmine rice, charred long stem broccoli & pak choi is between 25 and 40 minutes.
What is the total time required to make South Asian Chicken Meatball Curry with jasmine rice, charred long stem broccoli & pak choi?
The total time required to make South Asian Chicken Meatball Curry with jasmine rice, charred long stem broccoli & pak choi is between 35 and 55 minutes.
How many servings does South Asian Chicken Meatball Curry provide?
4 servings
What are the main ingredients in South Asian Chicken Meatball Curry?
Chicken, Coconut Milk, Free-Range Chicken Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon Juice, Long Stem Broccoli, Pak Choi, Spicy Rub, Spring Onion, Spring Onions, Stock & Fish Sauce
What is the nutritional information of South Asian Chicken Meatball Curry?
Calories: 889, Carbs: 90 grams, Fat: grams, Protein: 39.5 grams, Sugar: 8 grams, Salt: 1606 grams
How do I prepare South Asian Chicken Meatball Curry?
SOUTH ASIAN FLAVOURS: Return the pan to medium heat with a drizzle of oil. When hot, add the sliced spring onion, the pak choi stems and fry until soft, 2-3 minutes. Pour in the coconut milk and the stock & fish sauce. Simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the meatballs and simmer until cooked through. Stir through the lemon juice (to taste), a sweetener, and seasoning. FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. SOME PREP: Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. MAKE THE MEATBALLS: In a bowl, add the chicken mince, the grated garlic & ginger, ½ the chopped coriander, and ½ the spicy rub, and seasoning. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside. BROWN THE MEATBALLS: Place a non-stick pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan. FRY THE GREENS: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the long stem broccoli, and fry until slightly charred, 5-6 minutes. In the final 1-2 minutes, add the sliced pak choi leaves, the remaining spicy rub, and cook until wilted. DINNER IS READY: Make a bed of the fluffy rice, top with the flavourful meatballs, and all the sauce. Side with the pan-fried greens, and garnish with the remaining coriander. Good job, Chef!
What should be prepared from my kitchen to make South Asian Chicken Meatball Curry?
Chicken, Coconut Milk, Free-Range Chicken Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon Juice, Long Stem Broccoli, Pak Choi, Spicy Rub, Spring Onion, Spring Onions, Stock & Fish Sauce
How many calories does South Asian Chicken Meatball Curry have?
889 calories
How much fat content does South Asian Chicken Meatball Curry have?
grams
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