Choose your all-time favourite Netlix movie, snuggle in front of the TV, and indulge in a bowl of rich coconut curry, spiced up with red curry paste, balanced with lemon juice, and made satisfyingly nutritious with homemade chicken meatballs. Don’t forget to grab a buttery naan bread, Chef!
Chicken Meatball Coconut Curry
Chicken Meatball Coconut Curry
with a buttery naan & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Coconut Cream
- Free-Range Chicken Mince
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Naan Bread
- Naan Breads
- Onion
- Onions
- Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
MAKE THE MEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
CURRY BASE & PASTE
Peel & cut the remaining Onion into wedges. Return a pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until golden, 4-5 minutes (shifting occasionally). Add the pepper pieces and fry until lightly charred, 3-4 minutes (shifting occasionally). Add the grated garlic, the curry paste (to taste), and fry until fragrant, 1-2 minutes. Add a sweetener (to taste), and season.
CREAMY COCONUT CURRY
Add the coconut cream, ½ of the chopped coriander, 100ml of water, and the fried meatballs. Simmer until the meatballs are heated through and the sauce is slightly thickened 4-5 minutes. Remove from the heat and add the lemon juice (to taste).
BUTTERY NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
SATISFYING CURRY DINNER
Bowl up the creamy coconut curry, garnish with the remaining coriander, and serve with the buttery naan.
MAKE THE MEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
CURRY BASE & PASTE
Peel & cut the remaining Onion into wedges. Return a pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until golden, 4-5 minutes (shifting occasionally). Add the pepper pieces and fry until lightly charred, 3-4 minutes (shifting occasionally). Add the grated garlic, the curry paste (to taste), and fry until fragrant, 1-2 minutes. Add a sweetener (to taste), and season.
CREAMY COCONUT CURRY
Add the coconut cream, ½ of the chopped coriander, 200ml of water, and the fried meatballs. Simmer until the meatballs are heated through and the sauce is slightly thickened 4-5 minutes. Remove from the heat and add the lemon juice (to taste).
BUTTERY NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
SATISFYING CURRY DINNER
Bowl up the creamy coconut curry, garnish with the remaining coriander, and serve with the buttery naan.
MAKE THE MEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
CURRY BASE & PASTE
Peel & cut the remaining Onion into wedges. Return a pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until golden, 6-7 minutes (shifting occasionally). Add the pepper pieces and fry until lightly charred, 4-6 minutes (shifting occasionally). Add the grated garlic, the curry paste (to taste), and fry until fragrant, 1-2 minutes. Add a sweetener (to taste), and season.
CREAMY COCONUT CURRY
Add the coconut cream, ½ of the chopped coriander, 300ml of water, and the fried meatballs. Simmer until the meatballs are heated through and the sauce is slightly thickened 5-6 minutes. Remove from the heat and add the lemon juice (to taste).
BUTTERY NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
SATISFYING CURRY DINNER
Bowl up the creamy coconut curry, garnish with the remaining coriander, and serve with the buttery naan.
MAKE THE MEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
CURRY BASE & PASTE
Peel & cut the remaining Onion into wedges. Return a pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until golden, 6-7 minutes (shifting occasionally). Add the pepper pieces and fry until lightly charred, 4-6 minutes (shifting occasionally). Add the grated garlic, the curry paste (to taste), and fry until fragrant, 1-2 minutes. Add a sweetener (to taste), and season.
CREAMY COCONUT CURRY
Add the coconut cream, ½ of the chopped coriander, 400ml of water, and the fried meatballs. Simmer until the meatballs are heated through and the sauce is slightly thickened 5-6 minutes. Remove from the heat and add the lemon juice (to taste).
BUTTERY NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
SATISFYING CURRY DINNER
Bowl up the creamy coconut curry, garnish with the remaining coriander, and serve with the buttery naan.
Frequently Asked Questions
What is the preparation time for Chicken Meatball Coconut Curry?
The preparation time for Chicken Meatball Coconut Curry with a buttery naan & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Chicken Meatball Coconut Curry with a buttery naan & fresh coriander?
The total time required to make Chicken Meatball Coconut Curry with a buttery naan & fresh coriander is between 30 and 45 minutes.
How many servings does Chicken Meatball Coconut Curry provide?
4 servings
What are the main ingredients in Chicken Meatball Coconut Curry?
Bell Pepper, Bell Peppers, Chicken, Coconut Cream, Free-Range Chicken Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon Juice, Naan Bread, Naan Breads, Onion, Onions, Red Curry Paste
What is the nutritional information of Chicken Meatball Coconut Curry?
Calories: 843, Carbs: 82 grams, Fat: grams, Protein: 40.6 grams, Sugar: 16 grams, Salt: 1950 grams
How do I prepare Chicken Meatball Coconut Curry?
SATISFYING CURRY DINNER: Bowl up the creamy coconut curry, garnish with the remaining coriander, and serve with the buttery naan. BUTTERY NAAN: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side. CREAMY COCONUT CURRY: Add the coconut cream, ½ of the chopped coriander, 200ml of water, and the fried meatballs. Simmer until the meatballs are heated through and the sauce is slightly thickened 4-5 minutes. Remove from the heat and add the lemon juice (to taste). CURRY BASE & PASTE: Peel & cut the remaining onion into wedges. Return a pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until golden, 4-5 minutes (shifting occasionally). Add the pepper pieces and fry until lightly charred, 3-4 minutes (shifting occasionally). Add the grated garlic, the curry paste (to taste), and fry until fragrant, 1-2 minutes. Add a sweetener (to taste), and season. FRY THE FLAVOURBOMBS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan. MAKE THE MEATBALLS: In a bowl, combine the mince, the diced onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
What should be prepared from my kitchen to make Chicken Meatball Coconut Curry?
Bell Pepper, Bell Peppers, Chicken, Coconut Cream, Free-Range Chicken Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon Juice, Naan Bread, Naan Breads, Onion, Onions, Red Curry Paste
How many calories does Chicken Meatball Coconut Curry have?
843 calories
How much fat content does Chicken Meatball Coconut Curry have?
grams
Woolies Products in this dish
