Healthy and quick to prepare, this meal combines two of my all-time favorites: meatballs and chicken curry.
Ingredients
- 1.1 pounds (500 g) ground chicken
- ¼ cup (30 g/1.1 oz) coconut flour
- 1 large egg
- 2 cloves garlic, crushed
- ½ teaspoon ground turmeric
- 2 teaspoons curry powder
- Salt to taste
- 2 tablespoons (30 g/1.1 oz) ghee or coconut oil
- 1 cup (240 ml/8 fl oz) coconut milk or heavy whipping cream
- 4 cups (480 g/16.9 oz) uncooked Cauli-Rice
How to Make It
- Combine the minced chicken, coconut flour, egg, garlic, spices, and salt in a bowl. Using your hands, create medium-sized meatballs and set aside.
- Heat the ghee in a large pan. When hot, drop in the meatballs. Cook for 3 minutes per side, turning until completely browned. Add the coconut milk and shake the pan to spread the milk. Cover with a lid and cook for about 10 minutes, until the meatballs are cooked through. (Cooking time depends on the size of the meatballs.)
- Add the uncooked Cauli-Rice to the pan with the meatballs for the last 8 to 10 minutes of the cooking process or pan-fry and serve separately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 27.5 g 79% |
Trans Fat 0.0 g |
carbohydrates 11 g 8% |
Dietary Fiber 4.2 g 11% |
Protein 30.6 g 61% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |