Spicy Chicken Curry Meatballs Recipes

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SPICY CHICKEN CURRY MEATBALLS



Spicy Chicken Curry Meatballs image

A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 31

1 serving cooking spray
1 pound ground chicken
1 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons minced onion
1 teaspoon ginger paste
1 teaspoon minced garlic
1 teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 ½ cups diced onions
1 tablespoon minced garlic
1 tablespoon ginger paste
1 tablespoon white sugar
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons ground ginger
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon chicken bouillon granules
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon salt
1 (15 ounce) jar tomato sauce
1 (14.5 ounce) can diced tomatoes
1 cup heavy cream
1 cup water
3 tablespoons salted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
  • Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
  • Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
  • Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g

SPICY CHICKEN CURRY



Spicy Chicken Curry image

Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.

Provided by SAI

Categories     World Cuisine Recipes     Asian     Indian

Yield 5

Number Of Ingredients 11

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
2 onions, chopped
4 green chile peppers, chopped
4 tablespoons vegetable oil
2 tablespoons ginger garlic paste
1 tablespoon poppy seeds
2 tablespoons chili powder
2 cups water
1 tablespoon garam masala
1 pinch ground turmeric
salt to taste

Steps:

  • Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
  • In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
  • After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g

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