Curry Sauce Chicken Meatballs

creamy curry sauce chicken meatballs in a white bowl topped with diced chives

Chicken meatballs seasoned with curry powder then drenched in a creamy sauce made with coconut milk, curry powder, and sesame oil. An inspired dinner that’s loaded with flavor, and the leftovers are just as good as the first night!


For the meatballs
1 pound ground chicken
1/2 cup Panko
1/8 cup water
1 egg
2 and 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon onion powder

For the sauce
1 can coconut milk (13.5 oz)
1/3 cup finely diced white onion
3 garlic cloves, grated
2 teaspoons sesame oil
2 teaspoons white sugar
2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons water mixed with 3 teaspoons cornstarch to create a slurry
1/4 teaspoon garlic powder

Chopped chives for garnishing


1. Preheat the oven to 400 degrees. Add a baking rack to a foil-lined baking sheet, and spray the baking rack with cooking spray.

2. In a large bowl combine the ground chicken, garlic powder, salt, curry powder, and onion powder. Add the egg, Panko, and water and gently mix. Form the meatballs and add them to the baking rack. To help roll the meatballs keep a bowl of warm water near by and occasionally dip your hands in the water. This will help prevent the meatball mix from sticking all over your hands!

4. Bake for 25-27 minutes, internal temp should be 165 degrees.

5. While the meatballs are baking prepare the sauce. In a medium pan over medium heat add the sesame oil then add the onion. Sauté for 4 minutes until the onions are soft, then add the grated garlic and curry powder, stir to coat the garlic and onions in the curry and sauté for an additional minute.

6. Next add the coconut milk, salt, garlic powder, and sugar. Stir to combine, then add the slurry. Raise the heat to a rapid simmer, then reduce heat to low and simmer 10-15 minutes until slightly thickened. You don’t want it to be runny like a soup, you’ll want it thick enough to cover the meatballs.

7. Once the meatballs are cooked, remove the sauce from the heat and add the meatballs to coat them in the curry sauce.

Top with chopped chives then serve with rice, orzo, or mashed potatoes!


You don’t want the pan to be scalding hot when you add the coconut milk, have it at a low heat so the coconut milk doesn’t separate.

Keywords: curry chicken meatballs