Healthy Indian Chicken Meatballs Curry (Paleo, Gluten Free)
Prep Time10mins
Cook Time25mins
Total Time35mins
Servings: 20meatballs + curry
Calories: 274kcal
Course: Main Course
Cuisine: Indian
Perfectly flavorful yet Healthy Indian Chicken Meatballs Curry! This Chicken Kofta Curry has baked gluten free chicken meatballs in an aromatic coconut milk curry sauce. A great Paleo friendly dinner recipe!
Ingredients
Meatballs:
1lbChicken Breast, Ground or Whole, 454g
1½cupCabbage, Roughly chopped, 135g
½smallOnion, 52g
¼cupAlmond Flour, 20g, see notes for sub
1TbspMinced Garlic, about 3 cloves
1tspMinced Ginger, about 2g
1tspGaram Masala
1tspCurry Powder
½tspCumin
½tspCoriander Powder
½tspTurmeric
½tspCayenne Pepper
½tspSalt
½tspBlack Pepper
Curry:
1½tspOlive Oil
½smallOnion, Chopped, 52g
1TbspMinced Garlic, 3-4 cloves
1TbspMinced Ginger, about 6g
1tspGaram Masala
1tspCoriander Powder
1tspChili Powder
½tspTurmeric
¼tspCayenne Pepper
3TbspTomato paste
¾cupLow Sodium Chicken Broth
⅔cupLight Coconut Milk
¼cupCoconut Yogurt, 56g
¼tspSalt
Instructions
Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken and Vegetables:
If using whole chicken breast, cut into large chunks and place in a food processor. Pulse about 10-15 times until it turns into a ground chicken. Do not process; Use the pulse option, or the chicken will form mush.
Work in batches if needed.
Place cabbage and onion in food processor and pulse until finely chopped.
Cook Meatballs:
In a large bowl combine chicken, cabbage, onion, almond flour, garlic, ginger, garam masala, curry powder, cumin, coriander, turmeric, cayenne pepper, salt and pepper, and mix well until uniform. Use clean hands.
Spoon out a heaping tablespoon worth of the mix, use hands to shape into meatballs (about 20) and transfer to baking sheet.
Bake for 20 minutes.
Cook Curry:
Pour oil over medium-heated pot or saucepan and fry onion, ginger and garlic until onion is translucent, about 2-3 minutes.
Add spices - garam masala, coriander, chili powder, turmeric and cayenne pepper - mix and fry for a minute until fragrant.
Stir in tomato paste and broth, and simmer for about 5 minutes.
Add in coconut milk and yogurt, season with salt, and stir.
Add cooked meatballs, stir and cook another 3-4 minutes until curry thickens.
Stir in cilantro and serve hot with a side of naan or rice!