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
Coconut Chicken Meatball Curry
with a poppadom, cashew nuts & green bell pepper
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Coconut Chicken Meatball Curry?
The preparation time for Coconut Chicken Meatball Curry with a poppadom, cashew nuts & green bell pepper is between 15 and 30 minutes.
What is the total time required to make Coconut Chicken Meatball Curry with a poppadom, cashew nuts & green bell pepper?
The total time required to make Coconut Chicken Meatball Curry with a poppadom, cashew nuts & green bell pepper is between 30 and 50 minutes.
How many servings does Coconut Chicken Meatball Curry provide?
4 servings
What are the main ingredients in Coconut Chicken Meatball Curry?
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
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?
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
How many calories does Coconut Chicken Meatball Curry have?
848 calories
How much fat content does Coconut Chicken Meatball Curry have?
grams
Woolies Products in this dish
