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Indian-Inspired Meatball Curry (Kofta Curry)

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 24 meatballs (4 servings)
Category Main Dish
Cuisine Indian-Inspired
Author Lauren Grant


An easy and incredibly flavorful meatball curry dinner featuring tender chicken and spinach meatballs and a luscious creamy curry.


  • 2 tablespoon coconut or vegetable oil divided
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 cup chopped onion (½ large onion)
  • Kosher salt
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 serrano, chopped
  • 1 large tomato, cut into chunks
  • 1 cup chopped cilantro leaves and tender stems, divided + more for serving
  • 1 teaspoon turmeric
  • 1 tablespoon white vinegar
  • 1 pound lean ground chicken
  • 2 cups chopped spinach
  • 1 can coconut milk or 1 cup plain whole milk yogurt
  • Rice jeera rice, naan, or roti for serving


  • Heat 1 tablespoon oil in a large sauté pan over medium.
  • Add cardamom, cinnamon and cloves; cook 30 seconds. Add onion and 1 teaspoon kosher salt and cook, stirring frequently, until starting to soften, 4 minutes.
    onions and spices cooking in a sauté pan
  • Add garlic, ginger, and serrano; cook 2 minutes.
  • Stir in tomato and cook 1 minute.
    onions, spices and tomatoes cooking in a sauté pan
  • Add ½ cup cilantro and turmeric and cook 3 minutes; deglaze with vinegar, scraping up any browned bits. Cook until evaporated then remove from heat.
    onions, spices and tomatoes cooking in a sauté pan
  • Transfer mixture to a blender and blend until smooth.
  • Add 3 tablespoons curry paste to a large bowl with ground chicken, spinach, remaining ½ cup cilantro and ¼ teaspoon salt. Form into 24 meatballs using a #40 scoop or about 1 ½ tablespoons meat mixture per meatball.
  • Heat remaining tablespoon oil in now-empty sauté pan over medium. Add meatballs in an even layer and cook until browned on all sides, about 10 minutes.
    chicken and spinach meatballs cooking a sauté pan
  • Meanwhile, add coconut milk (or yogurt) to blender with remaining curry paste and blend until smooth.
    yellow curry sauce in a blender
  • Add curry sauce to pan, bring to a low simmer and cook until meatballs are cooked through, 5–8 minutes.
    meatballs in a curry sauce in a sauté pan
  • Season with salt to taste. Serve with cooked brown rice, jeera rice, phulka (roti), or naan and fresh cilantro.


  • As written, this recipe is dairy free.
  • Substitutions: ghee can be used in place of coconut oil. Whole milk yogurt can be used in place of coconut milk.


Serving: 4gCalories: 320kcalCarbohydrates: 8.5gProtein: 25.5gFat: 21gSaturated Fat: 15gSodium: 731mgFiber: 3gSugar: 4.5g
Keywords kofta curry, meatball curry
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