Curry Chicken Meatballs and Pappardelle
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Curry Chicken Meatballs and Pappardelle
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Coconut cream and Chobani® Whole Milk Greek Yogurt add a richness and creaminess to zesty tomato sauce.
Ingredients
Combine all ingredients, except for oil, together in a mixing bowl and combine until ingredients are evenly distributed.
Scoop ground chicken mixture into 1-ounce balls.
In a large sauté pan over medium-high heat, add oil. Add meatballs to pan in batches, searing for 2–3 minutes on all sides, ensuring even browning. Transfer to a paper-towel lined plate.
In a large deep sauté pan or rondeau, heat butter over low-medium heat. Add chile, ginger, garlic, and onion. Gently sauté until onions are translucent and tender, being careful to avoid developing color.
Add garam masala, turmeric, and salt. Stir and cook for an additional 1–2 minutes until fragrant.
Add tomatoes. Let cook for 5–7 minutes, until tomatoes are bursting.
Add coconut cream, basil, and cilantro. Simmer for 5 minutes. Remove from heat.
Transfer sauce to a blender or food processor and pulse until tomatoes have broken down, but sauce is still thick and chunky.
Return sauce to pan (off-heat) and stir in yogurt. Add meatballs to sauce and cover.
While sauce is cooking, bring a large pot of salted water to a boil and cook pappardelle noodles until al dente, about 5–6 minutes. Drain and toss in olive oil to prevent sticking. Hold warm.
In a sauté pan, toast peanuts until fragrant and golden brown.
Toss warm peanuts together with remaining ingredients and set aside for garnish.
Portion each bowl of pasta with sauce and 3–4 meatballs. Garnish with chili spiced peanuts and enjoy!
