What are the main ingredients in South Asian Chicken Meatball Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

South Asian Chicken Meatball Curry

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

with jasmine rice, charred long stem broccoli & pak choi

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Photo of South Asian Chicken Meatball Curry

Serves 1

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!

Jasmine Rice - 100ml
Pak Choi - 150g
Free-range Chicken Mince - 150g
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Coriander - 4g
Spicy Rub - 15ml
Spring Onion - 1
Coconut Milk - 200ml
Stock & Fish Sauce - 10ml
Lemon Juice - 10ml
Long Stem Broccoli - 100g

Download the Recipe

Serves 2

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!

Jasmine Rice - 200ml
Pak Choi - 300g
Free-range Chicken Mince - 300g
Fresh Ginger - 20g
Garlic Clove - 1
Fresh Coriander - 8g
Spicy Rub - 30ml
Spring Onions - 2
Coconut Milk - 400ml
Stock & Fish Sauce - 20ml
Lemon Juice - 20ml
Long Stem Broccoli - 200g

Download the Recipe

Serves 3

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!

Jasmine Rice - 300ml
Pak Choi - 450g
Free-range Chicken Mince - 450g
Fresh Ginger - 30g
Garlic Cloves - 2
Fresh Coriander - 12g
Spicy Rub - 45ml
Spring Onions - 3
Coconut Milk - 600ml
Stock & Fish Sauce - 30ml
Lemon Juice - 30ml
Long Stem Broccoli - 300g

Download the Recipe

Serves 4

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!