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Creamy Crockpot Coconut Curry Chicken Meatballs. The perfect bowl of warming comfort food that’s incredibly delicious. Indian-inspired curry chicken meatballs made with plenty of spice and creamy coconut milk. This curry is perfectly spicy, creamy, and filled with warming Indian-inspired flavors. Making the dish in the crockpot leaves you with an even more flavorful sauce and the tastiest meatballs. Serve these creamy curry chicken meatballs over bowls of rice with acorn squash roasted in garlic butter. You’ll have the perfect dinner that can be enjoyed any night of the week. And the leftovers are even more delicious the next day. Directions for the Instant Pot and stove-top are provided too!
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We’ve officially entered crockpot season! I use my crockpot throughout the year, but I really start to lean into crockpot recipes once September rolls around. They feel cozier and are usually pretty easy to prepare.
Creighton has been asking me to make a curry for weeks now. Butter chicken and tikka masala are both his favorites. My very favorite way to cook meatballs is in the crockpot (they never dry out). I thought a butter chicken meatball curry would be delicious and great for this transitional time of year.
Since I love sharing all-in-one dinner recipes, I also added seasonal acorn squash tossed with roasted garlic and honey butter.
Everything is cooked together in the crockpot, or you can use the instant pot if you prefer. If you’re looking for a stove-top variation, try my 30-Minute Butter Chicken Meatballs.
Here are the details
Step 1: mix the spices
I like to use garam masala, ginger, curry powder, turmeric, and cayenne. Mix them together in a bowl. Half of the mix will be used for the meatballs, and the other half for the coconut sauce.
Step 2: mix the meatballs
In a bowl, mix the chicken (or use pork or turkey), with half of the spices and plain Greek yogurt.
Once you’ve rolled the mix into balls, place them in the crockpot with the onion, shallots, and garlic cloves. Then place the squash on top of the meatballs. Slowly cook.
Step 3: pull out the squash and garlic
Once the squash and garlic have finished cooking remove them from the crockpot. Place them on a sheet pan with butter and put them under the broiler until charred, about 5 minutes.
Toss with some honey. So yummy!
Step 4: finish the sauce
To the meatballs, stir in the coconut milk and cilantro. Let cook until thickened.
Then the sauce is complete.
Step 5: serve
As this cooks, the aroma in the kitchen is truly incredible. It’s just like your favorite Indian spot in town, but maybe just a touch better. I always find anything made at home to be even more delicious.
I like to serve my curry chicken meatballs over steamed rice with some fresh naan for scooping up the creamy, coconutty sauce. Absolutely DELICIOUS!
Looking for other Indian-inspired dinners? Here are my favorites:
Crockpot Creamy Coconut Chicken Tikka Masala
30 Minute Spicy Indian Butter Chicken
30 Minute Butter Chicken Meatballs
Super Simple Coconut Chicken Tikka Masala
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil
Lastly, if you make this Crockpot Coconut Curry Chicken Meatballs be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Coconut Butter Chicken Meatballs
Ingredients
- 2 tablespoons garam masala
- 1 tablespoon fresh grated ginger
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper, use to your taste
- 1 1/2 pounds ground chicken, pork, or turkey
- 1/4 cup plain Greek yogurt
- kosher salt
- 1 yellow onion, chopped
- 1 shallot, chopped
- 6 whole cloves garlic
- 1/2 cup tomato paste
- 1 small acorn squash, cut into wedges
- 1 can (14 ounce) full-fat coconut milk , (or sub 1 cup cream)
- 4 tablespoons salted butter
- 1 teaspoon honey
- 1/2 cup fresh cilantro, chopped
- steamed rice. and naan, for serving
Instructions
Crockpot
- 1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper. 2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the crockpot. Add the tomato paste. 3. Pour over 1/3 cup water and sprinkle the remaining spices over the meatballs. Add garlic, then the acorn squash wedges. Cover and cook on low for 3-4 hours or on high for 1-2 hours.4. Preheat the broiler to high. Remove the squash and garlic from the slow cooker and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.5. Meanwhile, crank the heat on the crockpot to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!
Instant Pot
- 1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper. 2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the instant pot. Add the tomato paste. 3. Pour 1/3 cup water overtop and sprinkle the remaining spices over the meatballs. Add the garlic, then the acorn squash wedges. Cover and cook on high pressure for 6 minutes.4. Once done cooking, release the steam. Set the Instant pot to sauté. Preheat the broiler to high. Remove the squash and garlic from the instant pot and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.5. Meanwhile, stir the coconut milk into the meatballs and cook, uncovered, for 5 minutes until warmed. Stir in the cilantro.6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
After reading the comments, I added a little extra seasoning mix and salt to the sauce after adding the coconut milk. If you stir and let it sit uncovered (like the directions say), it does thicken up! I also spread a little garlic butter on the naan – so yummy!
Love to hear this! Thank you so so much! xT
These were sooo delicious, the sauce was just heavenly. I made them in the instant pot and it came out pretty much perfect. The only tweaks I made were I seared the meatballs for a couple minutes before adding everything else to the pot. Then at the end I added a cornstarch slurry just to speed up thickening the sauce. But so so awesome, my husband and teenage son ate every bite!
Thank you so so much for trying out the recipe! Hope you have a great fall season! xT
This dish was amazing! Just the right amount of spice for my liking, and I eliminated all garlic and onion because I’m allium intolerant.
I seared the meatballs prior to placing them in the crockpot….highly recommend. I cooked on high for 4-5 hours. Cooking longer may seal the flavor and eliminate the “mushiness” that other’s experienced. I served over steamed basmati rice and it was a hit!
This will be on my rotation for sure!!
Thank you so so much for trying out the recipe! Hope you have a great fall season! xT
Unfortunately this recipe did not work out. The meatballs were dry (despite cooking on low for 3 and a half hours) and a bit bitter from too much garam masala. The sauce was a bit bland as well.
Hey Danae! I’m so sorry this recipe didn’t turn out for you! Thank you for letting me know! xT
I did the instant pot version of this and used less coconut milk based on previous reviews. It turned out thicker so the more coconut milk could have been better. The acorn squash was a little too cooked for my taste in the instant pot so it made it difficult to move to a sheet pan for charring. Directions for the garlic component could be better.
Other than that, tasted great with rice and some plain Greek yogurt to cut the strong ginger! The acorn squash made the meal.
Thank you for the feedback Stephanie! xT
I should have read the comments before making this. The meatballs fell apart, and it was just a mushy mess.
Oh no!! I’m so sorry! Is there anything you did differently?
Honestly this recipe is kind of bizarre. It really did not work – the meatballs were too wet, the curry was watery, the taste was bland. I’d recommend just doing the squash separately, searing the meatballs first, and making the curry properly.
Hey Kate, I’m sorry this recipe wasn’t enjoyed! is there anything else I can do to help? xT
Nope. I followed the recipe as written.
I don’t know what I did wrong but the sauce was much runnier than it should’ve been. The squash was delicious though!
Hi there! Hmmm is there anything you did differently? Let me know how I can help! xT
I saw this recipe on Instagram and decided to give it a go. Secret for the meatballs to not fall apart I quickly sear them first. Also added more seasoning thank what it called for because I like a strong flavor. I recommend putting a drizzle of maple syrup or brown sugar to enhance the flavors. Other wise I loved this recipe!!
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
I normally LOVE all of HBH recipes but this one was sadly very bad – 2 TB of garam masala was way too much, that flavor overpowered everything. It was so bitter from the spices we could barely eat it. Agreed with other commenters mine was also watery; I’d do coconut cream or heavy cream next time instead of coconut milk.
I prepared it stove top in a dutch oven, matching her directions but just leaving the meatballs in the sauce covered on the stove, medium heat simmer for 20 minutes, then picked up her recipe at the coconut milk step.
Won’t make this specific one again. Hopefully some of her others turn out better, as she’s my go to recipe blogger
Hey Zoe! I’m so so sorry these meatballs weren’t enjoyed! Thanks for letting me know! xT
It was okay. Very bland. My meatballs were not mushy, but I grinded my own chicken breast. The sauce was liquidity, not as creamy as I hoped for. Overall, just okay. I would not make again because there are better meatball curry recipes on this site.
Hey, I’m really sorry you didn’t enjoy these meatballs. Thank you for letting me know! xT
Terrible. Meatballs turned to mush. Wasn’t even salvageable to make a meat sauce out of it. Into the garbage!
Not sure what I did wrong but followed the instructions and the meatballs turned to mush. No good.
Hey Beth! I’m really sorry these meatballs didn’t turn out! How can I help? xT
The acorn squash was delicious and a first for me. The curry was good but I wish creamier. I followed ingredients exactly but mine seemed to be more red and not as creamy as I hoped. I will try the butter chicken meatballs next. All in all they were good just not something I would make again.
Thank you for letting me know! xT
Meatballs completely fell apart and this was inedible mush. Wish I could get my grocery money back.
Hey Caitlin! I’m really sorry about that! Is there anything I can do to help? xT
Such a great recipe! This is a random question – but do you have someone who tests the recipe as you’ve written it before it is published? (I mean, I’m not not volunteering for the job lol).
When I first followed this recipe, I put in the whole cloves of garlic as whole, but peeled. Maybe just something I didn’t know because I’m not a cook, but when I got down to the “remove the garlic skin” part I was like OH NO. I also was confused by “add the butter” and saw some comments saying the same thing.
Now, I probably should have read the recipe the whole way through first to try to figure out any confusion ahead of time. But it gave me the idea that a recipe tester who hasn’t been in the kitchen with you or seen you make it could be a good idea to point out areas that other people might be confused by.
Hi Caitlin! Yes, I do test all the recipes before sharing them on the blog! Thanks for letting me know! xT