Curried Chicken Meatballs in Coconut Soup

Curried Chicken Meatballs in Coconut Soup


6 people made this

This amazingly fragrant meatball soup originates from the West Indies. If you can find it, use Colombo powder instead of curry powder, though they are similar.


Serves: 4 

  • 600g skinless chicken breast, diced
  • 1 clove garlic
  • 2 spring onions
  • 1/2 bunch parsley
  • 1 teaspoon paprika
  • juice of 1 lime
  • salt and pepper, to taste
  • olive oil, as required
  • 300ml coconut milk
  • 200ml water
  • 1 tablespoon curry powder (or Colombo powder)

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. In a food processor, combine chicken, garlic, spring onions, parsley, paprika, lime juice, salt and pepper. Blend to a smooth paste, then form into balls with your hands.
  2. In a saucepan, heat a little olive oil then fry the meatballs 10 minutes or until golden brown. Sprinkle over the curry powder, then add the coconut milk and water and bring to a simmer. Season with salt and pepper to taste and simmer 15 minutes.

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