Description
A delightful fusion of Caribbean jerk chicken meatballs enveloped in a rich, creamy coconut curry sauce.
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
- Combine chicken, egg, panko, garlic, scallions, jerk seasoning, ginger, salt, and pepper in a large bowl. Mix gently.
- Roll mixture into 20–22 meatballs.
- Heat butter and oil in a skillet. Brown meatballs in batches, about 3 minutes per side. Set aside.
- Melt 1 tbsp butter in the same skillet and sauté shallot for 2–3 minutes. Then add garlic and cook for 1 minute more.
- Add bell peppers and cook for 2–3 minutes.
- Stir in curry powder and toast for 1 minute.
- Pour in coconut milk, bring to a boil, then reduce to low.
- Return meatballs to the pan, spoon sauce over, cover, and simmer for 20–25 minutes.
- Serve hot with rice and garnish with sliced scallions.
Notes
Use fresh ingredients and adjust the spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg