Taste the Air-Chilled Difference®

Mint-Curry Chicken Meatballs

by , Chef, Seattle, Washington

Mint-Curry Chicken Meatballs
Easy Recipe

Serves 4

  • 1 pound ground Smart Chicken
  • ½ cup parsley breadcrumbs
  • ½ teaspoon curry powder
  • 2 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon cardamom
  • 1 tablespoon fresh chopped mint
  • Pinch chili powder
  • Pinch caraway seed
  • ½ teaspoon garlic powder
  • 1 egg
  • Salt and pepper

In a large mixing bowl, combine all ingredients until fully incorporated. Refrigerate the meatball mixture for 5 to 10 minutes. Using wet hands or a wet 1-ounce ice cream scoop, portion into equal-sized balls and refrigerate until ready to use.

Drop meatballs into simmering Coconut Curry Sauce (recipe follows) and let cook for 20 to 30 minutes.

    • Coconut Curry Sauce
    • 1 shallot, finely diced
    • 1 teaspoon curry powder
    • ½ teaspoon cardamom seed
    • 1 teaspoon caraway seed
    • ½ teaspoon chili powder
    • 1 teaspoon cumin
    • ½ teaspoon garam masala
    • 1 teaspoon minced garlic
    • 2 tablespoons oil
    • 1 cup coconut milk
    • 2 cups chicken stock
    • ½ cup diced tomatoes

    In medium stockpot over medium heat, toast all spices, then add oil, garlic, and shallot. Cook for 3 to 4 minutes, then add tomatoes, coconut milk, and stock. Reduce heat and simmer for 20 minutes. Adjust seasoning with salt and pepper.

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