Coconut Curry with Chicken Meatballs Recipe
A delicious mix of cozy and healthy, and a great way to use up those veggies in the refrigerator. This coconut milk infused Indian curry, spiced with SugarRoti Chicken Nu Spice blend served over vermicelli rice noodles or steamed rice can be ready in 30 minutes!
1 pound ground chicken
4 green onions chopped
2-3 Tbsp soy sauce
1 SugarRoti Chicken Nu Spice package
3 tablespoons olive
1/2 red onion chopped
4 cloves of garlic minced
1 cup cubed sweet potato
1 red bell pepper sliced
1/4 cup chopped cilantro plus more for serving
1 can full fat coconut milk
Add ground chicken, green onions and soy sauce to a bowl and mix together until well combined.
Form meatballs by rolling in hands, you can add a little oil to your hands to make it easier.
Add 3 tbsp olive oil to pan and heat.
Sear meatballs on all sides until golden.
Remove from pan and set aside.
In the same pan add SugarRoti Chicken Nu Spice package, warm up the spices (1 min).
Add in onions, garlic, sliced bell pepper, sweet potato and sauté until softened (Note: roast the sweet potato 400F for 10-12 mins until slightly soft prior).
Add in coconut milk, stir and bring to a slight boil.
Add meatballs back into the pan and cook for 5 mins. Remove from heat and add one wedge of fresh squeezed lime juice and stir.
Top with fresh cilantro and serve over vermicelli rice noodles.