Upgrade Your Weeknight Meatballs with This Creamy 20-Minute Curry Sauce
Shake up your boring dinner routine with juicy chicken meatballs in a rich, velvety spiced gravy.
Chicken breast can get super dry when you turn it into meatballs, but a splash of heavy cream and a little curry powder fixes that instantly. This recipe is a total lifesaver when you need a fast, comforting dinner without spending hours in the kitchen.
Ingredients: 14 ounces of ground chicken, ½ of a yellow onion, 1 ½ teaspoons of curry powder (for the meat), ½ teaspoon of garlic powder, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 cup of heavy cream (20% fat), ½ tablespoon of curry powder (for the sauce), 1 tablespoon of vegetable oil, and a few sprigs of fresh parsley.
To start, finely dice the onion or blitz it in a food processor, then thoroughly mix it into the ground chicken. Throw in the first portion of curry powder, garlic powder, salt, and black pepper, working the mixture with your hands and throwing it against the bowl a few times to help the proteins bind so the meatballs hold their shape. Roll the seasoned chicken into uniform, walnut-sized balls.
Heat the vegetable oil in a large skillet over medium-high heat and sear the meatballs until they are lightly golden brown all over. While they sear, whisk the room-temperature heavy cream and the remaining curry powder together in a small bowl, then pour it directly into the hot pan.
The liquid should almost completely submerge the chicken, so feel free to splash in a little hot water if the pan looks too dry. Drop the heat to low, pop a lid on, and let everything simmer gently for 7 to 10 minutes until the sauce thickens and the meatballs are cooked through. Scatter chopped fresh parsley over the top and serve it screaming hot over a bed of fluffy rice, mashed potatoes, or your favorite pasta.
