Spicy Chicken Curry Meatballs
Description
A tasty take on chicken tikka masala, these spicy chicken curry meatballs can be served over warm rice or with naan.
Ingredients
•
1 serving cooking spray
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1 pound ground chicken
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1 cup panko bread crumbs
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2 tablespoons olive oil
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2 tablespoons minced onion
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1 teaspoon ginger paste
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1 teaspoon minced garlic
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1 teaspoon curry powder
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons olive oil
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1 1/2 cups diced onions
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1 tablespoon minced garlic
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1 tablespoon ginger paste
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1 tablespoon white sugar
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1 tablespoon garam masala
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1 tablespoon ground cumin
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2 teaspoons ground ginger
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2 teaspoons curry powder
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1 teaspoon ground cinnamon
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1 teaspoon chicken bouillon granules
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon ground turmeric
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1 (15 ounce) jar tomato sauce
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1 (14 1/2 ounce) can diced tomatoes
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1 cup heavy cream
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1 cup water
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3 tablespoons salted butter
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
2
Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
3
Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4
Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
5
Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.