Chicken curry meatballs

Tender chicken meatballs in a curry and light coconut milk sauce: a fragrant, high-protein dish, rich in lean protein. Served with rice, they make a tasty, restorative meal for active people.

Preparation: 20 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 397 kcal · 40 g protein · 6 g carbohydrate · 24 g fat

Ingredients

• 500 g minced chicken
• 1 egg
• 2 tbsp oats (rolled)
• 200 ml coconut milk
• 1 tbsp curry powder
• 1 onion

Method

1. Mix the minced chicken with the egg, oats, salt and pepper. Shape into balls.
2. Brown them and set aside.
3. Fry the onion with the curry powder, then add the coconut milk.
4. Return the meatballs to the pan and simmer for 12 minutes. Serve with rice.

Nutritional benefits

Minced chicken provides plenty of lean protein (40 g per serving), ideal for muscle mass. The oats bind the meatballs while keeping them tender, and add fibre. The curry and coconut milk add flavour while helping the absorption of nutrients. A comforting, high-protein dish.

Variations and substitutions

• With turkey or lean minced beef.
• Light coconut milk to reduce the calories.
• More vegetables: spinach, pepper in the sauce.
• Tomato version instead of coconut.

Storage and making ahead

The meatballs and sauce keep for 3 days and freeze well: an excellent meal prep dish. Reheat gently.

💡 Good to know

Oats replace breadcrumbs as a binder: they keep the meatballs tender while adding fibre.

Read more

Discover more high-protein recipes · muscle-gain recipes · dairy-free recipes.

Foods in this recipe: chicken · egg · oats · coconut milk · curry powder.

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