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Jerk Chicken Meatballs with Coconut Curry Sauce

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A vibrant fusion dish featuring succulent jerk chicken meatballs served in a creamy coconut curry sauce, perfect for a comforting meal.

Ingredients

Scale
  • 1½ lbs ground chicken
  • 1 large egg
  • ½ cup seasoned panko breadcrumbs
  • 4 garlic cloves, finely minced
  • ¼ cup scallions, sliced
  • 2 tbsp jerk seasoning
  • 1 tsp ginger paste or 2 tsp grated fresh ginger
  • Kosher salt and pepper, to taste
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 shallot, chopped
  • 3 garlic cloves, minced
  • 1 small green bell pepper, sliced
  • 1 small red bell pepper, sliced
  • 3 tsp Jamaican curry powder
  • 1 can (14 oz) full-fat coconut milk
  • Cooked rice
  • Sliced scallions

Instructions

  1. Combine chicken, egg, panko, garlic, scallions, jerk seasoning, ginger, salt, and pepper in a large bowl. Mix gently.
  2. Roll mixture into 20–22 meatballs.
  3. Heat butter and oil in a skillet. Brown meatballs in batches, 3 minutes per side. Set aside.
  4. Melt butter in the same skillet. Sauté shallot for 2–3 minutes, then add garlic and cook for 1 minute more.
  5. Add bell peppers to the skillet and cook for 2–3 minutes.
  6. Stir in curry powder and toast for 1 minute.
  7. Pour coconut milk into the skillet, bring to a boil, then reduce to low.
  8. Return meatballs to the pan, spoon sauce over, cover, and simmer for 20–25 minutes.
  9. Serve hot with rice and garnish with sliced scallions.

Notes

Ensure to use certified gluten-free panko breadcrumbs and check all ingredient labels for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/jerk-chicken-meatballs/