eCook Meal
Coconut Chicken Meatball Curry
with a poppadom, cashew nuts & green bell pepper
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R400.06
for 4 servings · R100.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 400 gKale Min 350 g 350 g at R35.99 · 1.14× packR41.13
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Red Curry Paste needs 80 mlBlue Elephant Red Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Curry Sauce needs 165 mlPlantLove™ Coconut Crusted Tofu with Curry Sauce 400 g R69.99 · whole pack (size can't be divided)R69.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Green Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Nut, Chicken, Chicken Mince, Coconut Milk, Corn, Curry Sauce, Ginger, Green Bell Pepper, Kale, Lime Juice, Onion, Poppadom, 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?
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. 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! 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. 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. 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 Nut, Chicken, Chicken Mince, Coconut Milk, Corn, Curry Sauce, Ginger, Green Bell Pepper, Kale, Lime Juice, Onion, Poppadom, 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