Chicken Curry Meatballs with Coconut Vindaloo Sauce
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Chicken Curry Meatballs are cooked in a flavorful Indian Coconut Vindaloo Sauce in this delicious and simple gluten free recipe!
Today I’m introducing my first recipe on the blog with vindaloo curry.
If you haven’t had Vindaloo before, it’s a spicy Indian curry dish, that is typically served with chicken, lamb or pork.
I used vindaloo seasoning in both the chicken meatballs and sauce for this recipe. The seasoning adds a little bit of spice and so much flavor!
Fun fact of the day, The Ramones sing about chicken vindaloo in their song “I Just Want To Have Something To Do”.
Joey Ramone also references chicken vindaloo when introducing the song “I Wanna Be Well” on the 1979 It’s Alive album. Thanks Wikipedia for this chicken vindaloo fun fact!
Chicken Curry Meatballs Ingredients
- 1 lb ground chicken
- 1 tbsp vindaloo seasoning
- 1 tbsp fresh cilantro (chopped)
Indian Coconut Vindaloo Sauce Ingredients
- 1 tbsp olive oil
- 1 red onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp vindaloo seasoning
- 2 cups coconut milk
To prepare the meatballs, combine the ground chicken, vindaloo seasoning and fresh cilantro in a large bowl.
Shape into 12 “golf ball-sized” meatballs.
Add the olive oil to a large sauce pan over medium heat. Add the red onion, saute 4-5 minutes, then add the garlic.
Sauté for 1 minute, then add the vindaloo seasoning.
Add the coconut milk, lower the heat and allow the sauce to simmer for 10 minutes.
Add the meatballs to the sauce.
Cover and cook 20-25 minutes.
Serve the meatballs over rice or couscous, or with Naan flatbread.
I served mine over cilantro lime couscous and with a side of Naan, because I like options!
The couscous was a nice, light option under the chicken meatballs, but I loved dipping the Naan in the vindaloo sauce to soak it all up, yummy!
Chicken Curry Meatballs with Coconut Vindaloo Sauce
Ingredients
Chicken Curry Meatballs
- 1 lb ground chicken
- 1 tbsp vindaloo seasoning
- 1 tbsp fresh cilantro, chopped
Indian Coconut Vindaloo Sauce
- 1 tbsp olive oil
- 1 cup red onion, diced
- 3 cloves garlic, minced
- 1 tbsp vindaloo seasoning
- 2 cups coconut milk
Instructions
Chicken Curry Meatballs
- Combine the ground chicken, vindaloo seasoning and fresh cilantro in a large bowl.
- Shape into 12 golf ball-sized meatballs.
Indian Coconut Vindaloo Sauce
- Add the olive oil to a large sauce pan over medium heat.
- Add the red onion, saute 4-5 minutes, then add the garlic.
- Sauté for 1 minute, then add the vindaloo seasoning.
- Add the coconut milk, lower the heat and allow the sauce to simmer for 10 minutes.
- Add the meatballs to the sauce.
- Cover and cook 20-25 minutes.
- Serve the meatballs over rice or couscous, or with Naan flatbread.
Nutrition Facts
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