Crockpot Coconut Curry Chicken Meatballs.
Ingredients
- 2 tablespoons garam masala
- 1 tablespoon fresh grated ginger
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper, use to your taste
- 1 1/2 pounds ground chicken, pork, or turkey
- 1/4 cup plain Greek yogurt
- kosher salt
- 1 yellow onion, chopped
- 1 shallot, chopped
- 6 whole cloves garlic
- 1/2 cup tomato paste
- 1 small acorn squash, cut into wedges
- 1 can (14 ounce) full-fat coconut milk
- 4 tablespoons salted butter
- 1 teaspoon honey
- 1/2 cup fresh cilantro, chopped
- steamed rice. and naan, for serving
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Instructions
- 1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.
- 2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the crockpot. Add the tomato paste.
- 3. Pour over 1/3 cup water and sprinkle the remaining spices over the meatballs. Add garlic, then the acorn squash wedges. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
- 4. Preheat the broiler to high. Remove the squash and garlic from the slow cooker and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.
- 5. Meanwhile, crank the heat on the crockpot to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.
- 6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!
- 1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.
- 2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the instant pot. Add the tomato paste.
- 3. Pour 1/3 cup water overtop and sprinkle the remaining spices over the meatballs. Add the garlic, then the acorn squash wedges. Cover and cook on high pressure for 6 minutes.
- 4. Once done cooking, release the steam. Set the Instant pot to sauté. Preheat the broiler to high. Remove the squash and garlic from the instant pot and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.
- 5. Meanwhile, stir the coconut milk into the meatballs and cook, uncovered, for 5 minutes until warmed. Stir in the cilantro.
- 6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!
Source
Original recipe: View Original
