Spicy chicken meatballs in a coconut sauce
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Serves: 6
A recipe for chicken meatballs baked in a coconut sauce
  • 1kg Chicken mince
  • 1 large onion, chopped very finely
  • 3 garlic cloves, minced
  • 10ml grated fresh ginger
  • 4 slices of bread, crumbed
  • 1 egg
  • 15ml Cayenne powder
  • 15ml paprika powder
  • 5ml turmeric
  • 30ml fresh chopped thyme
  • 30ml fresh chopped oreganum
  • 30ml fresh basil (10ml dried basil)
  • Salt and freshly grounded black pepper to taste
  • 45ml olive oil and 30ml butter
  • 60ml butter
  • 60ml flour
  • 15ml curry powder
  • 10ml cumin powder
  • 5ml coriander powder
  • 500ml chicken stock
  • 1 x tin coconut milk
  • Fresh coriander leaves
  1. Pre-heat the oven to 180⁰C and butter an ovenproof dish.
  2. Mix the mince, onion, garlic, ginger, breadcrumbs, egg, cayenne powder, paprika, turmeric, thyme, oreganum and basil together. Season with salt and black pepper and roll the mixture into medium sized meatballs.
  3. Heat the olive oil and 30ml butter in a saucepan and fry the meatballs on all sides until brown. Transfer to the buttered ovenproof dish.
  4. Heat the 60ml butter until melted in a saucepan. Add the cake flour, curry powder, cumin powder and coriander powder and cook for 2 minutes.
  5. Add the chicken stock and stir all the time. Bring to the boil, reduce heat and simmer for approximately 5 minutes or until the sauce thickens. Add the coconut milk and pour over the meat balls.
  6. Bake in the pre-heated oven for 35 minutes or until the meatballs are cooked through.
  7. Sprinkle with coriander leaves and serve on rice.
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/spicy-chicken-meatballs-in-a-coconut-sauce/