Description
Tender chicken meatballs slow-cooked in a creamy coconut butter sauce with aromatic spices and served with charred acorn squash.
Ingredients
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1.5 lbs ground chicken.
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1/4 cup Greek yogurt.
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1 can full-fat coconut milk.
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1 acorn squash.
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4 tbsp salted butter.
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2 tbsp garam masala.
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1 tbsp fresh ginger.
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1/2 cup tomato paste.
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6 garlic cloves.
Instructions
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Mix garam masala ginger curry turmeric and cayenne in a small bowl.
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Combine meat yogurt and half the spice mix then form 16 meatballs.
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Place meatballs onion shallot garlic tomato paste and water in the crockpot.
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Top with squash wedges and cook on low for 3-4 hours.
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Remove squash and garlic and broil with butter for 5 minutes until charred.
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Stir coconut milk into the crockpot and cook on high for 10 minutes.
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Mash garlic with squash and honey then serve over rice with cilantro.
Notes
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Use full-fat coconut milk for the creamiest sauce consistency.
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Lightly oil your hands when rolling the meatballs to prevent sticking.
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Do not skip the broiler step for the squash as it adds vital smoky flavor.
- Prep Time: 20 mins.
- Cook Time: 4 hours.
- Category: Dinner.
- Method: Crockpot.
- Cuisine: Indian. Diet: Halal.
Nutrition
- Serving Size: 4 meatballs with sauce.
- Calories: ~ 485mg.
- Sugar: ~ 6g.
- Sodium: ~ 740mg.
- Fat: ~ 32g.
- Saturated Fat: ~ 24g.
- Unsaturated Fat: ~ 8g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 18g.
- Fiber: ~ 4g.
- Protein: ~ 36g.
- Cholesterol: ~ 115mg.
Keywords: Chicken Meatballs, Butter Chicken, Slow Cooker Recipes, Coconut Milk Sauce, Healthy Dinner Ideas, New York Recipe.