Tsukune Kare (Chicken Meatball Curry)
Juicy ginger chicken meatballs glazed in teriyaki and simmered in a mild curry sauce with vegetables.
Made with Japanese curry roux and Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £3.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice with 450 ml water, covered, on the lowest heat for 12 minutes and rest for 10.
12 min - 2
Mix the chicken mince, cornflour, ginger, spring onion and a pinch of salt with wet hands. Shape into 16 small meatballs.
- 3
Heat the oil in a wide pan over a medium heat. Fry the meatballs for 6 to 8 minutes, turning, until golden.
8 min - 4
Pour in your ready made teriyaki sauce (see the base recipe) and turn the meatballs for 2 minutes until sticky and glazed.
2 min - 5
Add the carrot, mushrooms, your ready made Japanese curry roux (see the base recipe) and 100 ml water. Simmer for 10 minutes, then add the broccoli for 3 minutes. Check the meatballs are cooked through with no pink inside.
13 min - 6
Serve the meatballs and sauce over the rice.
Tips
- Wet your hands when shaping. Chicken mince is very sticky.
- Cornflour binds the meatballs without egg or breadcrumbs.
- Do not overwork the mince or the meatballs turn dense.
- Serve with a little extra teriyaki glaze for dipping.
Storing and freezing
Cool within 90 minutes and keep in the fridge up to 3 days, or freeze for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I make the meatballs ahead?
Yes. Shape and chill them for up to 24 hours, or freeze raw on a tray and bag them. Cook from chilled, or defrost frozen ones overnight first.
Is it gluten free?
Yes, using a gluten free roux and teriyaki sauce, and cornflour as the binder. It is also dairy free, egg free and nut free.
Can I use turkey mince?
Yes. Turkey mince is leaner, so use thigh mince if possible and keep the oil as written to stop the meatballs drying.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.