Chicken Meatballs:

1 pound ground chicken (or turkey)
½ cup panko breadcrumbs
1 egg
½ tsp garlic powder
½ tsp curry powder
salt (to taste)

Butter Sauce:

2 tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, chopped
1 tsp garam masala
1 tsp curry powder
½ tsp cayenne pepper (optional)
½ tsp turmeric
1 small can (6 oz) tomato paste
1 cup coconut milk
1-2 tbsp honey (adjust to taste)
Salt and pepper (to taste)
¼ cup plain Greek yogurt (or sour cream)
2 tbsp fresh cilantro, chopped

Garlic Rice:

1 cup white rice (rinsed well)
2 cups chicken or vegetable stock
2 tbsp coconut oil
2 cloves garlic, finely chopped

Step 1

Preheat oven to 350°F (175°C). Combine ground chicken, panko breadcrumbs, egg, garlic powder, curry powder, and salt in a bowl. Mix thoroughly, form into golf ball-sized meatballs, and place on a greased baking tray. Lightly oil the tops of the meatballs and bake for 15 minutes. They don’t need to be fully cooked as they will simmer in the sauce later.

Step 2

Heat coconut oil in a pan over medium-low heat. Add chopped onion and garlic, and sauté until soft. Add garam masala, curry powder, cayenne, and turmeric, allowing the spices to bloom for about a minute. Stir in tomato paste and cook for a few minutes to reduce its sharpness.

Step 3

Add coconut milk and a splash of water, whisking to combine into a smooth sauce. Let the sauce simmer for 5 minutes. Adjust seasoning with salt, pepper, and honey as needed. Stir in Greek yogurt over low heat and finish with chopped cilantro.

Step 4

Heat coconut oil in a saucepan and toast chopped garlic until fragrant. Add rinsed rice and toast for 3-5 minutes, stirring frequently. Pour in chicken or vegetable stock, bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is fluffy.

Step 5

Add baked meatballs to the sauce and simmer for a few minutes to absorb the flavors.
Serve the meatballs and sauce over garlic rice. Optional: Add naan bread for dipping.