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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!
Course
Main Course
Cuisine
Indian
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Servings
4
people
Calories
445
Author
Whitney Bond
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
Calories:
445
kcal
|
Carbohydrates:
9
g
|
Protein:
23
g
|
Fat:
37
g
|
Saturated Fat:
24
g
|
Cholesterol:
97
mg
|
Sodium:
86
mg
|
Potassium:
956
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
30
mg
|
Vitamin C:
4.8
mg
|
Calcium:
55
mg
|
Iron:
5.7
mg