Tikka Masala Meatballs

Ingredients

• 2 pound ground chicken (preferably dark meat)
• 1 egg
• 1/2 cup almond flour (sub panko breadcrumbs)
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper (freshly ground)
• 1/4 cup cilantro (minced leaves and tender stems)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil (extra virgin)
• 2 tablespoon olive oil (extra virgin)
• 1/2 cup yellow onion (finely diced, about 1/2 onion)
• 3 garlic cloves (minced)
• 1 teaspoon ginger (grated)
• 2 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 tablespoon tomato paste
• 1 cup coconut milk (unsweetened)
• 1/2 cup chicken broth
• 1 teaspoon kosher salt (plus more to taste)
• 2 tablespoon lemon juice (freshly squeezed, or 1 lemon)
• 1/4 cup cilantro (freshly chopped)
• rice or cauliflower rice (prepared, for serving)

Instructions

1. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, egg, almond flour, salt, pepper, cilantro, garlic powder, and cumin. Using your hands, mix until well combined.
3. Roll the meatballs into 1-inch rounds and place on the prepared baking sheet. Drizzle with the olive oil, and transfer to the oven and let bake until just about cooked through and lightly browned, about 15 minutes.
4. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook, stirring, until tender, about 4 minutes.
5. Add the curry powder, garam masala, turmeric, cumin, and cayenne pepper and toss, toasting the spices until fragrant, 1 to 2 minutes.
6. Stir in the tomato paste until well combined with the spices. While whisking, slowly stir in the coconut milk until it is well combined and there are no lumps. Add the broth and salt and bring to a simmer. Simmer, uncovered and stirring occasionally, until the sauce has reduced slightly. Taste and add more salt and/or cayenne, if desired.
7. When the meatballs are cooked through, transfer them to the sauce and carefully toss to coat fully. Reduce to medium-low heat, cover, and let the flavors meld for about 5 minutes.
8. To finish, stir in the lemon juice and top with fresh cilantro. Serve over rice or cauliflower rice, and enjoy!