Chicken Meatball Curry


  • 1 lb ground chicken breast
  • 1 lb ground chicken thighs
  • 1/2 small onion
  • 1/4 cup bread crumbs
  • 1 egg
  • kosher salt and black pepper to taste
  • 1/2 tsp each of cayenne, turmeric, ginger powder, paprika, oregano
  • 2 cloves garlic, minced
  • 3 tbs vegetable or canola oil
  • 2 tbs butter
  • 2 tbs flour
  • 2 tsp hot or mild curry powder
  • 1 and 1/2 cups chicken stock
  • 3/4 cup light cream
  • Add the chicken to a food processor and pulse to coarse chop the chicken.
  • Add the onion, bread crumbs, egg, seasonings and garlic, then process into a fine mix.
  • Remove and shape the meat into small balls.
  • Heat the oil in a skillet and brown the meat balls all over,
  • Drain all oil and add the meatballs to a oven proof¬†casserole¬†dish.
  • Heat the butter in a sauce pan, add the flour and curry powder and cook over low heat for about 2 minutes, stirring constantly.
  • Add the stock and the cream and simmer for about 5 minutes. Do not allow to boil.
  • Pour the sauce over the meatballs, cover the dish and bake in a preheated 350 degree oven for 45 minutes.
  • Serve over rice or with potatoes.

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