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.
Free-range Chicken Mince - 150g
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
Red Curry Paste - 30ml
Coconut Cream - 100ml
Fresh Coriander - 3g
Lemon Juice - 10ml
Naan Bread - 1
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.
Free-range Chicken Mince - 300g
Onion - 1
Bell Pepper - 1
Garlic Cloves - 2
Red Curry Paste - 60ml
Coconut Cream - 200ml
Fresh Coriander - 5g
Lemon Juice - 20ml
Naan Breads - 2
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.
Free-range Chicken Mince - 450g
Onions - 2
Bell Peppers - 2
Garlic Cloves - 3
Red Curry Paste - 90ml
Coconut Cream - 300ml
Fresh Coriander - 8g
Lemon Juice - 30ml
Naan Breads - 3
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.
Free-range Chicken Mince - 600g
Onions - 2
Bell Peppers - 2
Garlic Cloves - 4
Red Curry Paste - 125ml
Coconut Cream - 400ml
Fresh Coriander - 10g
Lemon Juice - 40ml
Naan Breads - 4
Woolies Products in this dish
