0 from 3 votes
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Calories: 445 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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 Information
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
(2%)
Vitamin A
30mg
(1%)
Vitamin C
4.8mg
(5%)
Calcium
55mg
(6%)
Iron
5.7mg
(32%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 445
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 97mg | 32% |
| Sodium | 86mg | 4% |
| Potassium | 956mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 30mg | 1% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 55mg | 6% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.