Curried Chicken Meatballs in Coconut Soup

    40 minutes

    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.

    8 people made this

    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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