Chicken Meatballs in Pumpkin Coconut Curry Sauce

A delightful fusion of succulent chicken meatballs in a creamy pumpkin coconut curry sauce, perfect for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion, Indian

Calories: 350

Ingredients Method Notes

Ingredients

For the Meatballs

1 lb Ground chicken
1/2 cup Breadcrumbs Can substitute with gluten-free breadcrumbs or crushed oats.
1 ea Egg Used as a binder.
2 cloves Garlic, minced
1 tbsp Ginger, minced
1 tsp Salt Adjust to taste.
1/2 tsp Pepper Adjust to taste.

For the Sauce

1 cup Pumpkin puree Canned pumpkin works well.
1 can Coconut milk Light coconut milk can be used for a lower-fat option.
2 tbsp Curry powder Spice level varies by brand.
2 cups Vegetables (like bell peppers, carrots, or peas) Feel free to add your favorites.

For Serving

2 cups Rice Use any preferred type.

Method

Preparation

In a bowl, mix ground chicken, breadcrumbs, egg, minced garlic, minced ginger, salt, and pepper. Form the mixture into meatballs.

Cooking

In a large pan, brown the meatballs over medium heat.
In the same pan, add pumpkin puree, coconut milk, and curry powder. Stir to combine the ingredients well.
Add chopped vegetables and return the meatballs to the pan. Simmer until the meatballs are cooked through and the sauce is heated, about 10-15 minutes.
Serve the dish over a bed of fluffy rice.

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the meatballs and sauce together for up to 3 months. Thaw in the fridge overnight before reheating.