Ingredients
Scale
Meatballs
- 1 lb. ground chicken
- 2 tablespoons olive oil
- 1/3 cup gluten free panko
- 1 small/medium shallot, minced or small diced
- 1/2 inch fresh ginger, minced or microplaned
- 2–3 garlic cloves, minced or microplaned
- 1 egg
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup (or so) fresh basil, roughly chopped
- 1 teaspoon hot sauce (optional)
Curry Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, sliced
- 1 inch fresh ginger, minced or microplaned
- 1 medium to large shallot, thinly sliced
- 2 heaping tablespoons curry powder
- 1 teaspoon salt (more if needed)
- 1 teaspoon arrowroot or tapioca powder (optional for thickening the sauce)
- 1 15 oz. can unsweetened coconut milk
- 1 cup chicken bone broth
- 1 red bell pepper, sliced
- 1 medium zucchini, diced
- 1/2 cup sliced carrots (see notes)
- 1/2 cup or so fresh basil, roughly chopped or left whole
Instructions
- Preheat your oven to 400F (convention bake) or airfry.
- Add all the meatball ingredients into a bowl. Mix together with a fork – let sit for 5-10 minutes if you have time. Using an everyday spoon (one that isn’t a measuring spoon), scoop out equal portions per meatball (this helps them cook at the same time). A good idea is around 2 tablespoons. I like to measure them out and put them on a lightly oiled cooking sheet tray and then go back with lightly oiled hands to shaped them quickly.
- Place in your oven for 6 minutes. Turn them over for another 6 minutes and remove from the oven to cool.
- To start the curry sauce, heat up a large enamel cast iron skillet or pot over medium heat. Add in the olive oi, garlic, ginger and shallots. Saute for 5 minutes or so, until they soften and smell amazing. Add in the curry powder, salt and arrowroot powder. Stir to combine and cook for 1 minutes.
- Pour in the coconut milk and bone broth. Stir to combine and bring up to a light simmer. I had to turn my heat down a bit after it was simmering- to low. Add in the red bell pepper, zucchini and carrots. Cook for 4-6 minutes, just until the veggies cook slightly but still have a crunch to them.
- Taste test the sauce – it may need more salt.
- Stir in the basil and serve with jasmine rice and chicken meatballs.
Notes
- I like using already chopped carrots. I found the sliced one with the ripples and then cut them into thin pieces. The texture is nice in this recipe.
- For the meatballs, mix everything with a fork and let stay for 5-10 minutes if you have the time. This will give the panko a chance to absorb some of the moisture so the meatballs stay together better.
- When it comes time to shaping the meatballs, I don’t spend a ton of time making them perfect. It will help to have you hands slightly oiled while forming them.
- Prep Time: 15
- Cook Time: 20
- Category: chicken
- Method: stove top
- Cuisine: dinner