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Le Chaudron recipe
Boulettes de poulet au curry
Curried chicken meatballs
⏱ 40 minServes 4Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)ground chicken breast
1egg
2 tbsprolled oats
1onion
2 clovesgarlic
400 ml (1⅔ cups)light coconut milk
1 tbspcurry powder
2 tbspolive oil
- 500 g (18 oz) ground chicken breast
- 1 egg
- 2 tbsp rolled oats
- 1 onion
- 2 cloves garlic
- 400 ml (1⅔ cups) light coconut milk
- 1 tbsp curry powder
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In the bowl, mix the ground chicken, egg, oats and half the grated onion, and season with salt and pepper.
- Shape into even walnut-sized balls with slightly damp hands.
- Brown the meatballs on all sides in the skillet with a little oil, then set aside on a plate.
- Sauté the rest of the onion and the garlic in the same pan, add the curry and toast 1 min.
- Pour in the light coconut milk, return the meatballs and simmer 15 min over low heat.
- Adjust the seasoning at the end and serve the meatballs with the curry sauce and steamed green vegetables.
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