Chicken Curry Meatballs with Coconut Vindaloo Sauce
Chicken Curry Meatballs are cooked in a flavorful Indian Coconut Vindaloo Sauce in this delicious and simple gluten free recipe!
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
Calories 445kcal (22%)Carbohydrates 9g (3%)Protein 23g (46%)Fat 37g (57%)Saturated Fat 24g (120%)Cholesterol 97mg (32%)Sodium 86mg (4%)Potassium 956mg (27%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 30mg (1%)Vitamin C 4.8mg (6%)Calcium 55mg (6%)Iron 5.7mg (32%)
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