Chicken Meatball Curry
Curries are definitely my favourite type of comfort food! They’re packed with flavor and for the most part quite simple to make. Plus, the options are endless! Here, I decided to try a chicken meatball red curry. Instead of baking them in the oven, I cook the meatballs directly in the curry sauce and it makes all the difference! They literally melt in your mouth! Enjoy!
- Servings: 4 to 6
- Preparation time: 20 minutes
- Cooking time: 30 minutes
La pâte de cari est une base aromatique assez concentrée qui est utilisée pour préparer des plats de cari. C’est une pâte épaisse qui est souvent faite à base d’épices, d’herbes et d’aromates qui sont broyés ensemble.
C’est assez particulier et intense au goût alors une petite quantité donne le résultat escompté!
Il existe plusieurs types de pâtes de cari, comme de la pâte de cari rouge et de la pâte de cari vert. Perso, j’aime beaucoup la pâte de cari Madras de Patak’s.
Chicken Meatballs
- 900 g ground chicken
- 3/4 cup (180 ml) breadcrumbs
- 1 egg
- 1 tablespoon (15 ml) grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon (15 ml) red curry paste
- 1 teaspoon (5 ml) salt
Curry
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (125 ml) finely chopped French shallots
- 5 diced tomatoes (about 4 cups)
- 3/4 teaspoon (3,75 ml) salt
- 1 tablespoon (15 ml) grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) curry powder
- 1 teaspoon (5 ml) ground coriander
- 2 tablespoons (30 ml) red curry paste
- 1 tablespoon (15 ml) tomato paste
- 1 can (398 ml) regular coconut milk
- 1 1/4 cups (300 ml) chicken broth
- 1/2 cup (125 ml) coarsely chopped fresh coriander + 2 tbsp. tablespoons (30 ml) to garnish
- 4 cups (1 L) spinach
Toppings
- 2 tablespoons (30 ml) coconut milk (optional)
- 2 cups (500 ml) cooked basmati rice
Chicken Meatballs
- In a large bowl, combine all dumpling ingredients. Shape into golf-ball-sized balls and place on one or two large plates. Keep refrigerated.
Curry
- In a large Dutch oven, heat the olive oil over medium heat and cook the French shallots and diced tomatoes with salt for 8 minutes. Add the ginger, garlic, curry powder and ground coriander and cook for a further 2 minutes. Add the curry paste, tomato paste and coriander and continue cooking for 3 minutes.
- Add the coconut milk and chicken stock and bring to the boil. Reduce the heat to medium and carefully place the meatballs in the curry sauce. Cook for 5 minutes and turn the meatballs over. Cover and simmer for a further 20 to 25 minutes, or until the meatballs are cooked.
- Add the coriander and spinach and toss gently. Cook for 2 minutes. Serve with a little coconut milk and basmati rice.
