Tender chicken thigh meatballs, seasoned with aromatics like galangal, lemongrass, and shrimp paste, simmer in a fragrant coconut milk base to create this satisfying Chicken Ball Curry. Pan-searing the meatballs before they hit the broth ensures they hold their shape while soaking up the complex, spiced sauce, resulting in a hearty texture that balances heat from long chilies with the creaminess of coconut.

Carrots add a subtle sweetness and body to the curry, which is finished with a hit of fresh lime juice to brighten the deeper, earthy notes of the coriander and cumin. The kaffir lime leaves provide a bright, citrusy perfume that ties the components together, making each bite balanced and well-rounded.

This makes for an excellent weeknight dinner when served alongside a mound of steamed white rice and a simple omelet. The leftovers reheat beautifully, allowing the flavors to meld even further for a lunch that tastes just as good the following day.

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If you enjoy the tender, bite-sized nature of chicken balls in sauce, you should also try a classic chicken kofta curry, which relies on similar techniques for perfectly seasoned poultry spheres. For those who prefer a more traditional, home-style dinner, swapping the balls for tender bone-in pieces in this authentic Pakistani chicken aloo curry offers a comforting and hearty alternative for your next meal prep.

Key Ingredients

Ground chicken thigh: Forms the savory, textured base for the homemade chicken meatballs.
Coconut cream: Creates the rich, creamy base that balances the aromatic curry paste.
Chicken broth: Provides the liquid foundation for simmering the meatballs and vegetables.
Long chili: Forms the spicy, vibrant foundation of the blended curry paste.
Lemongrass: Infuses the curry with a bright, citrusy aroma essential to the paste.
Shrimp paste: Adds a deep, fermented umami complexity to the curry spice blend.
Kaffir lime leaves: Imparts a distinct floral, citrus scent to the simmering curry sauce.
Galangal: Contributes a sharp, piney heat that defines the authentic curry paste profile.
Fish sauce: Balances the meatballs and curry with necessary saltiness and savory depth.
Palm sugar: Provides a subtle, caramel-like sweetness to round out the spicy curry sauce.

Global Curry Inspiration

Chicken Curry Nachos turn leftover spiced sauce into a fun, shareable appetizer perfect for game nights.
Tornado Omelette Rice With Japanese Chicken Curry brings a playful, restaurant-style presentation to your kitchen using a mild and savory curry base.
Opor Ayam – Indonesian Chicken Curry provides a rich, coconut-milk-based contrast to tomato-heavy curries, highlighting the versatility of chicken in aromatic sauces.

Chicken Ball Curry

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Chicken Ball Curry Ingredients

Chicken balls500 gr ground chicken thigh3 garlic cloves, minced1/3 cup chopped scallions1/3 cup panko breadcrumbs1 egg1 tbsp fish sauce1 tbsp soy sauce1/2 tsp pepper1/2 tsp chicken powder1 tbsp sugar1/4 cup water2 tbsp vegetable oil

Curry

200 ml coconut cream2 cups chicken broth3 medium carrot – cut into bite size pieces10 kaffir lime leaves1/2 tsp white pepper2-3 tbsp palm sugar (or brown)2 tbsp fish sauce1 tbsp lime juice3 tbsp vegetable oil

Spices To Paste

100 gr long Chili2 stalk lemongrass, take only white parts6 garlic cloves10 small shallotsA thumb size galangal3-4 coriander/cilantro roots1 tbsp shrimp paste1 tsp ground coriander1/2 tsp ground cumin1 tbsp oil3 Water

Garnish (Optional)

Sliced chilliFresh coriander / cilantro leaves

Steps To Make

Chicken balls1. Combine all chicken balls ingredients in a bowl (except oil) mix well2. Form the chicken mixture into small balls3. Heat oil in a pan, pan sear balls over high heat in batches for 1 min on each sides4. Remove and set asideCurry1. Blend all spices for paste ingredients in a food processor until smooth and pasty2. Heat oil in a pan, add curry paste and kaffir lime leaves saute until darken in color for 3-5 mins3. Add chicken broth, bring it to a boil. Add carrot and cover. Simmer over low heat until the carrot is tender4. Add coconut cream and the remaining curry ingredients (except lime juice) and chicken balls. Cover and simmer for 5-10mins5. Lastly add lime juice. Off the heat6. serve it with steam rice and omelette egg. Garnish with cilantro and chilies

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