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Curried Chicken Meatballs
Ingredients
- Meatballs:
- 1 b ground meat or chicken
- 1 tbsp minced garlic
- 2 tsp grated ginger
- 2 tsp sweet curry powder (I use Madras)
- 1 tsp salt
- 2 tbsp chopped chives (I like even more than that)
- 2 tbsp chopped cilantro
- 2 tbsp olive oil
- Creamy tomato sauce:
- 1./2 greek yogurt (I use Chobani non-fat)
- 2 tbsp butter
- 1 tbsp grated ginger
- 1 tsp garlic
- 1 cup onion, diced
- 1.5 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp kosher salt
- 2 pints cherry tomatoes
- 1/2 unsweetened coconut cream (optional)
- 2 tbsp chopped cilantro
- Pasta of your choice
Instructions
- Meatballs:
- Combine all ingredients well. Scoop into balls. Heat 2 tbsp olive oil in a large pan and sear meatballs well on all sides. Drain on paper towels.
- Sauce:
- Heat butter in a large skillet. Add ginger, garlic and onion. Sauté gently until onions are soft and translucent but not brown. Add garam masala, turmeric and salt. Cook 1-2 minutes until fragrant. Add tomatoes and cook until they burst, 5-7 minutes. Add coconut cream, and cilantro. Simmer for 5 minutes. Transfer sauce to food processor and pulse a few times until still thick and chunky.
- Return sauce to pan. Add meatballs and yogurt and cover. Cook for 10 minutes on low heat. Serve on pasta if desired.
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