This recipe efficiently combines nearly all of the ingredients for the meatballs and the sauce at the same time. Simply separate the spices and aromatics in half and combine with the chicken for the meatballs and then put the same ingredients in the sauce.
Course
Main Course
Cuisine
Indian
Keyword
Slow Cooker Thai Red Curry Chicken Meatballs
Prep Time15minutes
Cook Time6hours
Total Time6hours15minutes
Servings4servings
Ingredients
For the meatballs
1tablespoonpeanut or olive oil
½cupfinely chopped red onion
2tablespoonsminced garlic
2tablespoonsgrated ginger
2teaspoonsgaram masala
2teaspoonsground coriander
1poundground chickenor turkey
½cupchopped cilantrodivided
1teaspoonsalt
1egg
For the sauce
1 28ouncecan crushed tomatoes
1 ½teaspoonshoney
1tablespooncornstarch
1cupfat free half and half
2tablespoonsbutter
1/4cupcilantrochopped
Basmati or jasmine rice for serving
Instructions
For the meatballs:
Put the oil in a small sauté pan over medium heat or in the slow cooker if it has the sauté feature. Add the red onion, garlic, ginger, garam masala and ground coriander. Saute for 3-4 minutes until the onion is translucent. Remove half the mixture from the pan or slow cooker and set aside to cool for 10 minutes.
For the sauce:
To the remaining half of the onion and garlic mixture in the slow cooker, add the tomatoes and honey and turn the slow cooker to the low setting.
In a large bowl combine the ground chicken, the reserved and cooled onion and garlic mixture, the egg and the chopped cilantro.
Form the meatballs into 1 ½ inch balls and gently place them in the sauce. Cover the slow cooker and cook the meatballs for 6 hours on low setting.
Remove the meatballs from the slow cooker and raise the heat to high. In a small bowl whisk together the cornstarch and half and half. Add the half and half mixture to the slow cooker and cook until the sauce is thickened. Add the meatballs back to the sauce with the cilantro and heat for 10 minutes on high.