Mar 15, 20213 min read

Chicken Meatballs in Peanut Curry...

Curries have their home in Asia as well as the Carribeans, and I'll start by saying that this isn't an authentic anybody or any region recipe, but i was thinking Thai when i made this, and i loved it.

The first time i heard of peanut/peanut butter in a curry, i raised an eyebrow, but I remebered the flavor of satay sauce and realized that I was making a mistake.

If you have a nut allergy, just leave the peanuts out, you will still get a good curry.

I actually cooked this a couple of years ago and I'm thinking of making it again soon.

I love the balance of flavors from the freshness cilantro brings to the meatballs to the coconutty peanutty creaminess of the sauce and the zing you get when you squirt some lime juice over it just before digging in.

I also love that this works with potatoes just as well as it does with rice, and the flavors only get better over time, with proper storage. I would just hold off on the extra lime at the end if I am pairing it with potatoes.

2lbs Boneless Chicken Breast/Thighs

2 Eggs

250 ml Coconut Milk

1 1/2 Cups Chicken Stock

3 Tablespoons Coconut Oil

2 Tablespoons Smooth Peanut Butter

1 Large Red Onion

1/2 Cup Cilantro

Basil

Chili Flakes

1 Tbsp Turmeric

1 Tbsp Thai Curry Powder

1 Tsp Paprika

1 Tablespoon Lime Juice

Garlic Powder

Salt

Cut chicken breasts into 2 inch pieces and transfer to a food processor with eggs, salt, half an onion, chili powder, garlic and cilantro.

*Eggs act as a binder and will pull everything together.

Blitz for about 90 seconds until it is all incorporated.

Take a break after every 3 seconds and scrape down the sides of your food processor with a spatulla.

Using an icecream scoop or a spoon to scoop into small balls. If it's too sicky in your hands as you try to form the meatballs, try wetting your hands a little bit.

If you make your meatballs too big, they might not cook all the way through even though they will look brown on the outside.

Shallow fry in your skillet with 2 talespoons of coconut oil until golden brown all around. Use medium heat so that the chicken cooks through, high heat will just brown the outside while you're left with raw chicken in the middle.

Remove and set aside.

Try not to eat them all before you're done cooking. Lol.

In the same skillet, add remaining coconut oil and sweat down your remaining chopped onions.

I like my onions chunky/rough chopped, unless im making something that requires precision cutting. Feel free to chop/dice as you please.

Season with salt and black pepper. Continue to cook down, stirring frequently until softened and transluscent.

Turn heat down and add turmeric, curry powder and paprika. Mix properly.

Pour in chicken stock and lime juice. Allow to come to a gentle simmer, then add peanut butter. Use your spatulla to rub it into the sauce until it is fully incorporated.