Curry Chicken Meatball Broth Bowls with Rice
We’re not exaggerating. This is a perfect bowl of comfort: curry chicken meatball broth bowls and they’re going viral. Think a brothy bowl of coconut chicken meatballs with sauce over some white or brown rice. It’s a great balance of flavor, protein and comfort in each bite.
What are Broth Bowls or Brothy Rice Bowls?
They’re simply a bowl of rice topped with a broth filled with meat and or veggies. It’s kinda like a hearty soup with served over some rice or noodles. We’re a huge fan of brown rice so it’s always a healthy dish on our end. The bowl is warm and comforting but doesn’t have to be too filling based on how much rice you decide to serve it with. We use our popular and viral Thai chicken meatballs in curry sauce recipe for the base broth.
Video: Broth Bowl with Curry Chicken Meatballs and Coconut Curry Sauce
Tips on Making our Brothy Rice Bowls
- Customize how thick you want the curry broth. If you like it richer with the coconut milk, then add less broth or water. If you’re craving a more creamy thick and stew-like broth, then use less water.
- Add some extra of your favorite vegetables but chop them small so they can cook quick.
- We love using brown rice or even black rice. Black rice is high in fiber and low on the glycemic index which is better for our blood sugars.
- If you prefer smaller meatballs, then it’s totally ok to make them smaller. Avoid making huge meatballs because they take longer to cook.
- All the curry chicken meatball broth bowls recipe details are in the recipe box below.
Curry Chicken Meatball Broth Bowls
For a more rich curry taste, add more fish sauce. The best part about this curry sauce is that you can customize the flavors to your liking.
Ingredients
For the Meatballs
- 1 pound (454 g) ground chicken
- 3 cloves garlic , minced
- 1 teaspoon (5 ml) grated or minced fresh ginger (or 1/2 teaspoon ground ginger)
- 2 stalks green onions , minced
- 1/2 teaspoon (2.5 ml) salt , or to taste
- lots of fresh cracked black pepper , to taste
- 2 Tablespoons (30 ml) oil
For the Broth Sauce:
- 3 cloves garlic , minced
- 1 kaffir lime leaf or bay leaf
- 1 Tablespoon (15 ml) curry paste or curry powder of choice
- 1/2 teaspoon ground cumin , optional
- 1/2 teaspoon (2.5 ml) cayenne pepper , optional or to taste
- 1 cup (240 ml) coconut milk
- 1 1/2 cups (240 ml) chicken broth
- 1 Tablespoon (15 ml) fish sauce , or more to taste
- zest of 2 limes
- Fresh lime juice , to taste (optional)
- 1/2 cup (120 ml) minced cilantro (optional)
Instructions
- Make the meatballs: In bowl, mix 1 pound ground chicken, minced garlic, grated ginger, minced green onions, 1/2 teaspoon salt, and black pepper to taste until evenly combined.
- Form into even sized balls about 1-1/2 inches (4cm) in diameter. Tips: A cookie scoop, large spoon, or measuring spoon will help keep the meatballs a consistent size. Oil or wet your hands as you roll to minimize chicken from sticking to your hands.
- Heat a large oven-safe skillet on medium-high heat. Add about 2 Tablespoons of oil, and after oil is hot, add meatballs and brown each side, turning often (about 2-3 minutes per side) until a crust forms.
- Remove meatballs from pan and set aside. Keep oil in pan.
- Make the curry broth : In the same skillet over medium heat add minced garlic and cook until fragrant, about 1 minute. Stir in the kaffir lime leaf (or bay leaf), 1 Tablespoon curry paste or powder, 1/2 teaspoon optional ground cumin, and 1/2 teaspoon optional cayenne pepper. Add the 1 cup coconut milk, 1 1/2cup chicken broth, 1 Tablespoon fish sauce, and lime zest. Stir until combined. Bring liquid to a low simmer. Taste for flavor and adjust to your personal preference (every curry paste or powder will vary).
- Place meatballs back into the skillet and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked (timing will depend on meatball size and how much you seared the meatballs).
- If desired, squeeze in some lime juice and top with minced cilantro.
- Add rice to your bowl and top with the meatballs some broth.
- If desired add extra curry broth to make it more brothy! Enjoy!
Video
Nutrition Information per Serving
Calories: 236kcal, Carbohydrates: 3g, Protein: 14g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 65mg, Sodium: 624mg, Potassium: 555mg, Vitamin A: 120IU, Vitamin C: 4.8mg, Calcium: 27mg, Iron: 2.3mg
Freezing Leftover Brothy Bowls with Curry Chicken Meatballs
It’s great to freeze any leftovers. But when the curry sauce thaws, it sometimes get a little curdled. Just add a splash of milk, coconut milk or even heavy cream. Then whisk the sauce until it comes together nicely and cohesively.
Easy Everyday Recipes
- Layered soup dumpling lasagna is our unique and delicious way to enjoy soup dumplings…..lasagna style!
- Have you ever tried vegan crispy quinoa fritters? They’re crunchy bites of high fiber quinoa and so satisfying!
- Easy shrimp curry with coconut milk and vegetables is restaurant quality with the fuss.
- Curry coconut milk chicken thighs has been a reader favorite for over a decade on our blog.
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