Description

Juicy ground chicken meatballs seasoned with bold jerk spices and simmered in a creamy Jamaican-style coconut curry sauce. Perfect for serving with rice and fresh herbs.

Ingredients

For the Meatballs

1½ lbs ground chicken

1 large egg

½ cup seasoned panko breadcrumbs

4 garlic cloves, finely minced

¼ cup scallions, sliced

2 tbsp jerk seasoning

1 tsp ginger paste or 2 tsp grated fresh ginger

Kosher salt and pepper, to taste

2 tbsp unsalted butter

1 tbsp olive oil

For the Coconut Curry Sauce

1 tbsp unsalted butter

1 shallot, chopped

3 garlic cloves, minced

1 small green bell pepper, sliced

1 small red bell pepper, sliced

3 tsp Jamaican curry powder

1 can (14 oz) full-fat coconut milk

To Serve

Cooked rice

Sliced scallions

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Instructions

In a large bowl, combine chicken, egg, panko, garlic, scallions, jerk seasoning, ginger, salt, and pepper. Mix gently.
Roll into 20–22 meatballs.
Heat butter and oil in a skillet. Brown meatballs in batches, 3 minutes per side. Set aside.
In same skillet, melt butter. Sauté shallot 2–3 minutes, then add garlic and cook 1 minute more.
Add bell peppers, cook 2–3 minutes. Stir in curry powder, toast 1 minute.
Pour in coconut milk, bring to boil, then reduce to low.
Return meatballs to pan, spoon sauce over, cover, and simmer for 20–25 minutes.
Serve hot with rice and garnish with scallions.

Notes

Adjust jerk seasoning to taste for more or less spice
Use turkey or pork as an alternative to chicken
For extra richness, stir in a splash of cream at the end

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Skillet, Simmer
Cuisine: caribbean