Description
A hearty dish featuring spicy jerk chicken meatballs simmered in a creamy coconut curry sauce, perfect for weeknight dinners.
Ingredients
- 1 lb ground chicken
- 2 tablespoons jerk seasoning
- 1/2 cup breadcrumbs
- 1/4 cup chopped green onions
- 1 egg
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- Fresh cilantro for garnish
Instructions
- Combine the ground chicken, jerk seasoning, breadcrumbs, chopped green onions, egg, salt, and pepper in a mixing bowl. Mix until just combined, then form into one-inch meatballs.
- Heat olive oil in a large skillet over medium heat. When hot, add the meatballs and cook until golden brown on all sides, about 6–8 minutes. Remove the meatballs from the pan and set aside.
- Sauté the chopped onion, minced garlic, and bell pepper in the same skillet until softened and fragrant, about 3–5 minutes.
- Pour in the coconut milk and stir in the curry powder. Bring to a gentle simmer, allowing flavors to meld for about 2 minutes.
- Return the browned meatballs to the skillet, cover, and simmer for 15–20 minutes until cooked through and the sauce thickens slightly.
- Serve garnished with fresh cilantro before enjoying your meal.
Notes
For a leaner option, use ground turkey. Feel free to add any vegetables you like such as zucchini or spinach.