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Sri Lankan chicken meatball curry

A chicken meatball recipe made with a store-bought pack of chicken meatballs.

This Chicken meatball curry recipe will save you time and energy when you need a quick lunch or dinner sorted out.

Cooking a chicken meatball curry is easy.

yes, it is.

To cook this curried meatball dish, all we do is marinate the meatballs in some Sri Lankan spices, temper them with some aromatic ginger, garlic and onion and then simmer the chicken meatballs in coconut milk.

If you have a pack of frozen chicken meatballs pack in your freezer, give this recipe a try.

How to serve chicken meatball curry.

  • Serve with a bowl of rice, a spicy beans and potato curry, a parsley salad and a creamy cashew curry.
  • Serve as a light meal with pol roti, no yeast naan or some homemade godamba roti.
  • Mix the chicken meat ball curry with some quick ramen noodles or regular noodles to make a quick dinner.
  • If you’ve got some hot dog buns the make some curry meatballs subs for dinner.
  • For a simpler meal serve with sandwich bread and dhal curry.

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Utensils and appliances needed

Chopping board and knife.

Medium-sized pan to cook the beef meatball curry.

More meatball recipes!

homemade spicy beef meatballs.

Sri Lankan beef meatball curry.

Beef Meatballs in Pepper Onion Sauce.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

How to make chicken meatball curry

Please make sure to read the recipe instructions at least once to avoid mistakes.

The ingredients mentioned below use standard measuring cups and spoons.

500g of frozen chicken meatball

1 tablespoon of ginger garlic paste

1 tablespoon of cumin powder(make your own cumin powder)

2 tablespoons of coriander powder(to substitute cumin and coriander, use 2 tablespoons of good Sri Lankan curry powder, if you want to experiment and have a stronger taste 1-2 tablespoon of Jaffna curry powder)

2 teaspoon of red chilli powder(increase or reduce as per your need)

Salt to season

Tempering ingredients

5 tablespoons of oil

Sprig of curry leaves(substitute with 1 bay leaf)

3 cloves of garlic sliced fine

1 large onion sliced

2 medium-sized tomatoes chopped(substitute with 1 tbsp tomato paste or 1 tbsp tomato sauce)

2 green chillies split lengthwise(remove for a lesser spicier curry)

1 cup of coconut milk( for thin gravy dilute the thick milk with water, for a thick gravy add coconut milk as directed)

Method

To defrost the frozen pack of chicken meatballs, place them in a bowl of water for 20 minutes.

How to marinate the chicken meatballs.

Once the meatballs are defrosted, remove them from the pack and place them in a bowl.

Add ginger-garlic paste(1 tbsp), cumin powder(1 tbsp), coriander powder(1 tbsp).

To substitute cumin and coriander, use 2 tablespoons of good Sri Lankan curry powder. if you want to experiment and have a stronger taste 1-2 tablespoons of Jaffna curry powder but reduce the chilli powder by 1 tsp).

red chilli powder(2 tsp, increase or reduce as per your need), salt to season(1/2 to 1 tsp).

Combine all the spices with the chicken meatballs and set aside for 10-15 minutes to marinate.

Place pan over low-medium heat, add in the oil(5 tbsp), curry leaves(a sprig), sliced garlic(3 cloves), onion slice(1 large), 2 medium-sized tomatoes chopped(substitute with 1 tbsp tomato paste or 1 tbsp tomato sauce), 2 green chillies split lengthwise(remove for a less spicy dish).

Cook until the onions turn soft, crush the tomatoes as you cook the tempering ingredients.

7-10 minutes over low-medium heat.

Add the chicken meatballs into the tempering ingredients. reduce heat to low and cook for 4-5 minutes.

Using coconut milk to make the chicken meatball curry.

Depending on how thick or thin gravy you want add thick or thin coconut milk as per instructed below.

Add 1 cup of coconut milk for a thick gravy, for thin gravy dilute thick coconut milk(1/2 cup) with water(1/2 a cup to 1 cup).

Cook over medium heat for 10 minutes, taste season with salt.

Cook until the gravy thickens and reaches the consistency you prefer.

Serve with any of the meal ideas provided above.

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a pan of chicken meat ball curry with a wooden spoon full of meatballs

Sri Lankan chicken meatball curry

Yield: 5
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

A chicken meatball recipe made with a store-bought pack of chicken meatballs.

This Chicken meatball curry recipe will save you time and energy when you need a quick lunch or dinner sorted out.

Ingredients

  • 500g of frozen chicken meatball
  • 1 tablespoon of ginger garlic paste
  • 1 tablespoon of cumin powder(make your own cumin powder)
  • 2 tablespoons of coriander powder(to substitute cumin and coriander, use 2 tablespoons of good Sri Lankan curry powder, if you want to experiment and have a stronger taste 1-2 tablespoon of Jaffna curry powder)
  • 2 teaspoon of red chilli powder(increase or reduce as per your need)
  • Salt to season
  • Tempering ingredients
  • 5 tablespoons of oil
  • Sprig of curry leaves(substitute with 1 bay leaf)
  • 3 cloves of garlic sliced fine
  • 1 large onion sliced
  • 2 medium-sized tomatoes chopped(substitute with 1 tbsp tomato paste or 1 tbsp tomato sauce)
  • 2 green chillies split lengthwise(remove for a lesser spicier curry)
  • 1 cup of coconut milk( for thin gravy dilute the thick milk with water, for a thick gravy add coconut milk as directed)

Instructions

To defrost the frozen pack of chicken meatballs, place them in a bowl of water for 20 minutes.

How to marinate the chicken meatballs.

Once the meatballs are defrosted, remove them from the pack and place them in a bowl.

Add ginger-garlic paste(1 tbsp), cumin powder(1 tbsp), coriander powder(1 tbsp).

To substitute cumin and coriander, use 2 tablespoons of good Sri Lankan curry powder. if you want to experiment and have a stronger taste 1-2 tablespoons of Jaffna curry powder but reduce the chilli powder by 1 tsp).

red chilli powder(2 tsp, increase or reduce as per your need), salt to season(1/2 to 1 tsp).

Combine all the spices with the chicken meatballs and set aside for 10-15 minutes to marinate.

Place pan over low-medium heat, add in the oil(5 tbsp), curry leaves(a sprig), sliced garlic(3 cloves), onion slice(1 large), 2 medium-sized tomatoes chopped(substitute with 1 tbsp tomato paste or 1 tbsp tomato sauce), 2 green chillies split lengthwise(remove for a less spicy dish).

Cook until the onions turn soft, crush the tomatoes as you cook the tempering ingredients.

7-10 minutes over low-medium heat.

Add the chicken meatballs into the tempering ingredients. reduce heat to low and cook for 4-5 minutes.

Using coconut milk to make the chicken meatball curry.

Depending on how thick or thin gravy you want, add thick or thin coconut milk as instructed below.

Add 1 cup of coconut milk for a thick gravy, for thin gravy dilute thick coconut milk(1/2 cup) with water(1/2 a cup to 1 cup).

Cook over medium heat for 10 minutes, taste season with salt.

Cook until the gravy thickens and reaches the consistency you prefer.

Serve with any of the meal ideas provided above.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 41gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 110mgSodium: 661mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 23g

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