If you’re craving a cozy, flavorful dinner that hits all the right notes of comfort and excitement, Chicken Meatball Curry absolutely delivers. Picture juicy, golden chicken meatballs gently simmered in a creamy, spiced tomato-coconut sauce—every spoonful is bursting with layers of aromatic flavor, warmth, and a dash of gentle heat. This is the kind of dish that feels like a treat but comes together quickly with ingredients you probably already have in your kitchen. Whether you’re serving a hungry family, hosting friends, or meal-prepping lunches, Chicken Meatball Curry will be your new go-to for standout weeknight meals.

Ingredients You’ll Need

Chicken Meatball Curry Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Meatball Curry lies in its approachable ingredient list—there’s nothing fancy here, just everyday staples that work together to create a deeply satisfying and aromatic dish. Each item brings something special to the table, ensuring bold flavor, perfect texture, and a beautiful pop of color in every bite.

Ground Chicken: Lean, mild, and perfect for absorbing spices, this is the backbone of your meatballs.
Breadcrumbs: Help bind everything together and keep those meatballs extra tender.
Egg: Acts as a binder to prevent your meatballs from falling apart while cooking.
Finely Chopped Onion: Adds subtle sweetness and moisture to the chicken mixture.
Grated Ginger: Brings a bright, zesty kick to both the meatballs and the sauce.
Garlic Paste: Infuses savory depth directly into the meatballs.
Ground Cumin: Warming, earthy spice that’s essential for that classic curry flavor.
Salt: Highlights all the wonderful flavors in the dish.
Black Pepper: Gives a mild background heat to your meatballs.
Oil: Used for both browning the meatballs and creating a rich base for the sauce.
For the Curry Sauce:
Finely Chopped Onion: A key component for building a sweet, golden foundation in the sauce.
Minced Garlic: Adds that essential savory aroma and depth.
Grated Ginger: Echoes the ginger in your meatballs for a unified flavor.
Curry Powder: The secret to getting that unmistakable curry taste in every bite.
Turmeric: Lends a gorgeous golden color and subtle earthiness.
Ground Cumin: Reinforces the warmth found in the meatballs.
Paprika: Contributes a hint of smokiness and extra color.
Cayenne (optional): For those who love a bit more heat, this will liven things up.
Tomato Puree: Provides a rich, tangy base for the sauce.
Water: Helps adjust the sauce to your perfect consistency.
Coconut Milk or Cream: Makes the curry sauce silky, creamy, and just a little bit sweet.
Salt to Taste: For a perfectly seasoned finish.
Chopped Cilantro: Adds a fresh, herby pop right before serving.

How to Make Chicken Meatball Curry

Step 1: Mix and Shape the Meatballs

Start by gathering your ingredients and combining the ground chicken, breadcrumbs, egg, finely chopped onion, grated ginger, garlic paste, ground cumin, salt, and black pepper in a large mixing bowl. Use clean hands (or a sturdy spoon) to mix until just incorporated—overmixing can make the meatballs dense. Once everything looks uniform, roll the mixture into small, walnut-sized balls and set them aside on a plate. You should end up with about 16–20 meatballs, depending on the size.

Step 2: Brown the Meatballs

Heat 2 tablespoons of oil in a large skillet over medium heat. When the oil is shimmering, carefully add the meatballs in batches, making sure not to overcrowd the pan. Let them brown on each side, turning gently, for about 8–10 minutes total until cooked through and golden all over. Remove them to a plate and set aside; they’ll finish cooking in the sauce later. This step adds so much extra flavor to the final curry!

Step 3: Build the Curry Sauce

Without cleaning the pan (those tasty brown bits are flavor gold!), add 1 more tablespoon of oil if needed and toss in the finely chopped onion. Sauté for 3–4 minutes until soft and golden. Add minced garlic and grated ginger, followed by your curry powder, turmeric, ground cumin, paprika, and cayenne if you’re using it. Stir well and let the spices sizzle for about a minute—your kitchen should smell incredible at this point!

Step 4: Simmer the Sauce

Pour in the tomato puree and water, scraping up any browned bits from the bottom. Give everything a good stir and let it simmer gently for 5–7 minutes to develop a rich, deep flavor and thicken just a little. Add the coconut milk or cream, then season with salt to taste, and stir until the sauce is silky and a glorious shade of orange.

Step 5: Add Meatballs and Finish Cooking

Nestle your browned meatballs gently back into the sauce. Spoon the sauce over each one, then cover and simmer for another 5–10 minutes, letting all those delicious flavors meld. When the meatballs are hot and fully cooked through, turn off the heat. A final sprinkle of chopped cilantro brings everything together. Your Chicken Meatball Curry is ready to serve—fragrant, rich, and so inviting.

How to Serve Chicken Meatball Curry

Garnishes

To bring out the vibrant flavors and add a pop of color, I love showering the finished Chicken Meatball Curry with plenty of freshly chopped cilantro. A wedge of lime on the side brightens each bite, and for extra flair, thinly sliced red onion or even a sprinkle of toasted coconut flakes work beautifully as well.

Side Dishes

This curry practically demands a generous heap of fluffy steamed rice—basmati is a classic, but jasmine rice also works nicely. If you’d rather go the bread route, serve alongside warm naan or roti to mop up all that luscious sauce. For something lighter, try a crisp cucumber salad or a refreshing yogurt raita on the side.

Creative Ways to Present

Turn your Chicken Meatball Curry into a crowd-pleasing appetizer by serving the meatballs on toothpicks with a bowl of sauce for dipping. Or, try making open-faced naan “tacos” by piling a few meatballs with sauce, fresh herbs, and pickled onions onto mini naan rounds. For a fun lunch, pack leftovers over rice in bento boxes—just as impressive cold as they are hot!

Make Ahead and Storage

Storing Leftovers

To keep your Chicken Meatball Curry tasting fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only get deeper and more harmonious as they sit, making this curry an even bigger treat the next day.

Freezing

If you want to prep ahead, you can freeze the cooked meatballs (without the sauce) in a single layer on a tray, then transfer to a freezer bag for up to 2 months. The sauce can be made and frozen separately too. This makes it easy to enjoy homemade curry in no time—just defrost, reheat, and combine!

Reheating

Gently reheat Chicken Meatball Curry on the stovetop over low heat until warmed through, adding a splash of water or coconut milk to loosen the sauce if needed. You can also microwave in short bursts, stirring in between. Be sure to heat until the meatballs are nice and hot all the way through for maximum flavor and food safety.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey can be swapped in directly for the chicken, and the results will be just as juicy and flavorful. Just watch the cooking time, as turkey can dry out a bit faster than chicken—cook until just done for best results.

Is this Chicken Meatball Curry spicy?

The spiciness is fully customizable! Using cayenne will give it a little extra punch, but you can dial back or omit the cayenne entirely for a milder curry. The base sauce is rich and aromatic rather than hot, making this recipe family-friendly.

How do I make this dish gluten-free?

To enjoy Chicken Meatball Curry as a gluten-free meal, simply use gluten-free breadcrumbs in the meatball mixture. Everything else in the recipe is naturally gluten-free, so you won’t miss out on any flavor.

Can I make Chicken Meatball Curry dairy-free?

Yes! Just use coconut milk instead of cream in the sauce, which will keep the dish totally dairy-free while adding a subtle sweetness and creaminess you’ll love.

What’s the best way to meal prep Chicken Meatball Curry?

Prepare the meatballs and sauce separately, then cool and store in the fridge. When ready to eat, simply reheat them gently together, add your favorite garnishes, and serve over pre-cooked rice or bread. It’s perfect for busy weeknights or make-ahead lunches.

Final Thoughts

If you haven’t tried making Chicken Meatball Curry at home yet, you’re in for a wonderfully satisfying surprise. I hope this recipe brings joy and comfort to your table, and inspires you to experiment with your own favorite twists. Don’t be shy—grab those spices, roll up your sleeves, and make this Chicken Meatball Curry part of your regular dinner rotation!

Chicken Meatball Curry Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This flavorful Chicken Meatball Curry is a delicious twist on traditional Indian curry. Tender chicken meatballs are simmered in a creamy, aromatic sauce that’s perfect for serving over rice or with naan. It’s a comforting and satisfying meal that’s sure to become a family favorite.

Ingredients

Scale

For the meatballs:

1 pound ground chicken
1/4 cup breadcrumbs
1 egg
2 tablespoons finely chopped onion
1 teaspoon grated ginger
1 teaspoon garlic paste
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons oil

For the curry sauce:

1 tablespoon oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated ginger
2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne (optional)
1 cup tomato puree
1/2 cup water
1/2 cup coconut milk or cream
Salt to taste
Chopped cilantro for garnish

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Instructions

Prepare the meatballs: In a bowl, mix ground chicken, breadcrumbs, egg, chopped onion, ginger, garlic paste, cumin, salt, and pepper until just combined. Roll into small meatballs.
Cook the meatballs: Heat oil in a skillet, add meatballs, and cook until browned and cooked through. Remove and set aside.
Make the curry sauce: In the same pan, cook onion until golden. Add garlic, ginger, spices, tomato puree, water, and coconut milk. Simmer and season with salt.
Combine and simmer: Return meatballs to the sauce and simmer until flavors meld. Garnish with cilantro and serve hot.