Chicken curry meatballs

Chicken curry meatballs

Meatballs in curry takes the sums out of portion control and makes sure there’s no fighting over who has more.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4 people


  • 2 tbsp olive oil
  • 1 small onion, finely sliced
  • 2.5cm piece fresh ginger, peeled and grated
  • 1 fat garlic clove, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 400g chicken breast, very finely chopped
  • Steamed rice, to serve


Heat 1 tbsp olive oil in a sauté pan over a medium heat. Add the onion and cook for 3-4 minutes until softened and turning slightly golden. Add the ginger and garlic to the pan with the turmeric, cumin and curry powder. Cook for a further 2 minutes, then transfer to a mixing bowl to cool.

When cool, add the chicken to the bowl and mix everything together well. Season with a little salt and black pepper, then roll into 12 small balls, each about the size of a walnut.

Add the remaining olive oil to the sauté pan over a medium heat and cook the chicken balls in batches of 5 or 6 for 10 minutes, turning frequently, until they are golden and cooked through with no pink meat remaining. Transfer to a serving plate.

Add the curry powder and butter to the sauté pan and heat until the butter just starts to turn golden brown, then pour over the meatballs. Serve the meatballs and sauce with cooked pasta or rice.