Chicken Meatball Curry Recipe – Ginger, Curry Leaf & Lime Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Meatball Curry Recipe – Ginger, Curry Leaf & Lime Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, flavourful curry that’s a little different from the usual. This Chicken Meatball Curry is exactly that – tender, juicy meatballs simmered in a fragrant, tangy sauce. It’s a dish I first stumbled upon while experimenting with flavours, and it’s become a real favourite in my kitchen. I hope it becomes one of yours too!

Why You’ll Love This Recipe

This isn’t your typical heavy, creamy curry. It’s light, bright, and packed with fresh flavours like ginger, curry leaves, and a zesty squeeze of lime. It’s surprisingly easy to make, and it’s perfect as a side dish, a starter, or even a light meal with some rice and roti. Plus, the meatballs are incredibly tender – a little secret to that is steaming them first!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 500 grams minced chicken
• 1 teaspoon ginger, minced
• 0.5 teaspoon salt
• 1 sprig curry leaves, finely chopped
• 2 green chillies, finely chopped
• 3 tablespoons coriander leaves, finely chopped
• 0.5 teaspoon cumin seeds
• 1 egg
• 2 tablespoons Indian sesame oil
• 0.25 teaspoon fennel seeds
• 3 sprigs curry leaves
• 10 dried red chillies, deseeded, chopped
• 1.5 cup onions, sliced
• 2 tablespoons garlic, minced
• 0.5 teaspoon salt
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cumin powder
• 2 teaspoons black pepper powder
• 1 tablespoon coriander leaves, finely chopped
• 1 tablespoon lime juice

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Indian Sesame Oil: This is key. It has a wonderfully nutty aroma that really sets this curry apart. If you can’t find it, regular sesame oil will work in a pinch, but try to source the Indian variety if possible.
• Curry Leaves: Fresh curry leaves are best, hands down. They have a vibrant flavour that dried ones just can’t match. If you absolutely have to use dried, use about half the amount, as the flavour is more concentrated. You can often find fresh curry leaves at Indian grocery stores.
• Green Chillies: Spice levels vary so much with green chillies! Some are mild, others pack a serious punch. Start with 2, taste, and add more if you like things extra spicy. My friend, Priya, always adds 3-4 – she loves the heat!
• Cumin Seeds: A quick dry roast of the cumin seeds in a pan before using them really wakes up their flavour. Just a minute or two over medium heat until fragrant. Don’t burn them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the meatballs. In a bowl, combine the minced chicken, ginger, 0.5 teaspoon salt, chopped curry leaves, green chillies, coriander leaves, cumin seeds, and egg. Get your hands in there and mix everything really well.
2. Now, shape the mixture into small meatballs – about 1 inch in diameter. Wetting your hands slightly will prevent the mixture from sticking.
3. Steam the meatballs for about 10 minutes, until they’re cooked through. This keeps them super tender.
4. While the meatballs are steaming, heat the sesame oil in a pan over medium heat. Add the fennel seeds, curry leaves, and chopped dried red chillies. Sauté until fragrant – this usually takes about 30 seconds.
5. Add the sliced onions and minced garlic to the pan. Cook until the onions soften and turn golden brown. Season with the remaining 0.5 teaspoon salt.
6. Stir in the turmeric powder and cumin powder. Cook for another minute, stirring constantly, to toast the spices.
7. Add the steamed meatballs to the pan and toss to coat them in the spice mixture. Add the black pepper powder. Sauté for 3-4 minutes, allowing the flavours to meld together.
8. Finally, finish with a generous sprinkle of fresh coriander leaves and a squeeze of lime juice. Give it a good stir and serve warm!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and spices. Work in batches if necessary to ensure even cooking.
• Taste as you go! Adjust the seasoning to your liking.
• For a richer flavour, you can marinate the chicken mixture for 30 minutes before shaping the meatballs.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based minced “chicken” and an egg replacer (like flaxseed meal mixed with water) to make this dish vegan.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!
• Spice Level: Adjust the quantity of green chillies to control the heat. My dad prefers a milder curry, so I often use just one chilli for him.
• Festival Adaptations: This makes a lovely addition to a festive spread, especially during Diwali or other celebrations. Serve it alongside other curries and rice dishes.

Serving Suggestions

This Chicken Meatball Curry is incredibly versatile. You can serve it:

• As a side dish with rice and dal.
• As a starter or appetizer with naan bread.
• As a light meal on its own with a side of salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of chicken is best for these meatballs? I recommend using chicken thigh mince, as it’s more flavourful and stays tender. But chicken breast mince works too!
• Can I make these meatballs ahead of time? Absolutely! You can make the meatballs and steam them a day in advance. Store them in the refrigerator and add them to the curry when you’re ready to serve.
• What is the best way to serve these meatballs – as a starter or side? Honestly, both! It depends on your preference and the rest of your meal.
• Can I use frozen curry leaves? Yes, but fresh is always better. If using frozen, use about half the amount.
• How can I adjust the spice level of this curry? Control the amount of green chillies you use. Removing the seeds from the chillies will also reduce the heat.