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–+ servings

Coconut Curry Chicken Mini Meatloafs with Shredded Cabbage Slaw

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Rett Main Course
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground chicken
  • 1/2 cup full-fat coconut milk
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp coconut flour
  • 4 cups shredded green cabbage
  • 1 medium carrot, shredded
  • 2 tbsp coconut oil, melted
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp salt
  • 1/4 tsp black pepper

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground chicken, coconut milk, curry powder, turmeric, minced garlic, chopped onion, coconut flour, salt, and pepper. Mix until evenly blended.
  • Divide the mixture into 8 equal portions and shape each into a small oval loaf. Place the loaves on the prepared baking sheet.
  • Bake for 20 to 25 minutes until the internal temperature reaches 165°F and the tops are lightly browned.
  • While the meatloafs bake, place the shredded cabbage and carrot in a separate bowl. Add the melted coconut oil, lime juice, and a pinch of salt. Toss until the vegetables are coated.
  • Remove the meatloafs from the oven and let them rest for 5 minutes. Top each with a spoonful of slaw and sprinkle with chopped cilantro before serving.

merknader

Mix the slaw right before serving so the cabbage stays crunchy. If you want a stronger curry taste, add an extra half teaspoon of turmeric to the meat mixture. Leftovers keep in the fridge for three days and reheat well in a covered skillet over low heat with a splash of coconut milk to restore moisture.
Course: Main Course
Cuisine: Asian
Equipment: Baking sheet, Mixing bowl, Parchment paper