Nutrition Facts
4 servings
4
Recipe for Chicken Meatball Curry with Pumpkin
The meatballs are served with a generous, creamy, and smooth sauce. It's pure delight! One of the best dishes I have tried. If you love curries and these flavors, you absolutely have to try it!
Meatballs
500 chicken breasts
1 Onion
3 cloves Garlic
1 Piece of about 5 cm of fresh ginger
1 Pepper
1 Egg
60 Breadcrumbs
1 Brown sugar
1 tomato paste
1 ground coriander
1 turmeric
¼ Pepper
½ Salt
2 Sunflower oil
Sauce
400 Coconut milk
170 cooked pumpkin puree
2 smooth peanut butter (creamy, no chunks)
1 Soy sauce
1 curry powder
1 large carrot
200 Bell pepper
To serve
1 fresh cilantro
2 peanuts
Directions
1
Prepare the meatballs. Cut the chicken breasts into pieces. Peel the onion, garlic, and ginger. Remove the seeds from the chili.
2
Using a food processor, chop the chicken with the onion, garlic, ginger, and chili until a fine and smooth paste is obtained.
3
Place in a mixing bowl and add the remaining ingredients except for the oil, mix well to combine.
4
With slightly damp hands, shape about 20 meatballs the size of a golf ball.
5
Heat the oil in a skillet and brown the meatballs on all sides, in batches if necessary. Set aside.
6
Prepare the sauce. Peel the carrot and cut it into slices, at an angle. Cut the bell pepper into pieces.
7
In the pan, add the coconut milk, pumpkin puree, peanut butter, soy sauce, curry, and the berries. Mix well.
8
Add the carrot and the meatballs, mix and bring to a boil. Then reduce the heat, cover, and let simmer for 15 minutes.
9
Add the bell pepper and cook for another 5 minutes uncovered.
10
To finish, serve with basmati rice, sprinkled with coarsely chopped peanuts and freshly chopped cilantro.
Ingredients
Meatballs
500 chicken breasts
1 Onion
3 cloves Garlic
1 Piece of about 5 cm of fresh ginger
1 Pepper
1 Egg
60 Breadcrumbs
1 Brown sugar
1 tomato paste
1 ground coriander
1 turmeric
¼ Pepper
½ Salt
2 Sunflower oil
Sauce
400 Coconut milk
170 cooked pumpkin puree
2 smooth peanut butter (creamy, no chunks)
1 Soy sauce
1 curry powder
1 large carrot
200 Bell pepper
To serve
1 fresh cilantro
2 peanuts
Directions
Directions
1
Prepare the meatballs. Cut the chicken breasts into pieces. Peel the onion, garlic, and ginger. Remove the seeds from the chili.
2
Using a food processor, chop the chicken with the onion, garlic, ginger, and chili until a fine and smooth paste is obtained.
3
Place in a mixing bowl and add the remaining ingredients except for the oil, mix well to combine.
4
With slightly damp hands, shape about 20 meatballs the size of a golf ball.
5
Heat the oil in a skillet and brown the meatballs on all sides, in batches if necessary. Set aside.
6
Prepare the sauce. Peel the carrot and cut it into slices, at an angle. Cut the bell pepper into pieces.
7
In the pan, add the coconut milk, pumpkin puree, peanut butter, soy sauce, curry, and the berries. Mix well.
8
Add the carrot and the meatballs, mix and bring to a boil. Then reduce the heat, cover, and let simmer for 15 minutes.
9
Add the bell pepper and cook for another 5 minutes uncovered.
10
To finish, serve with basmati rice, sprinkled with coarsely chopped peanuts and freshly chopped cilantro.
Notes
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