Crockpot Coconut Curry Chicken Meatballs

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Crockpot Coconut Curry Chicken Meatballs

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This curry is perfectly spicy, creamy, and filled with warming Indian-inspired flavors.
Ingredients
  • 2 tablespoons garam masala
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons yellow curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon cayenne pepper, use to your taste
  • 1½ pounds ground chicken, pork, or turkey
  • ¼ cup plain Greek yogurt
  • kosher salt
  • 1 yellow onion, chopped
  • 1 shallot, chopped
  • 6 whole cloves garlic
  • ½ cup tomato paste
  • 1 small acorn squash, cut into wedges
  • 1 can (14 ounce) full-fat coconut milk (or sub 1 cup cream)
  • 4 tablespoons salted butter
  • 1 teaspoon honey
  • ½ cup fresh cilantro, chopped
  • steamed rice. and naan, for serving
Instructions
  1. CROCKPOT
  2. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.
  3. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the crockpot. Add the tomato paste.
  4. Pour over ⅓ cup water and sprinkle the remaining spices over the meatballs. Add garlic, then the acorn squash wedges. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
  5. Preheat the broiler to high. Remove the squash and garlic from the slow cooker and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.
  6. Meanwhile, crank the heat on the crockpot to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.
  7. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!
  8. INSTANT POT
  9. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.
  10. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the instant pot. Add the tomato paste.
  11. Pour ⅓ cup water overtop and sprinkle the remaining spices over the meatballs. Add the garlic, then the acorn squash wedges. Cover and cook on high pressure for 6 minutes.
  12. Once done cooking, release the steam. Set the Instant pot to sauté. Preheat the broiler to high. Remove the squash and garlic from the instant pot and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.
  13. Meanwhile, stir the coconut milk into the meatballs and cook, uncovered, for 5 minutes until warmed. Stir in the cilantro.
  14. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!

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