Preheat the oven at 220°C for 10 minutes. Mix all the ingredients for the chicken meatballs and shape them into small lime-sized balls. Arrange them in a sheet pan or baking tray lined with parchment paper. Spray with cooking oil.
Place the tray in the oven, bake for 10 minutes, then flip the chicken meatballs and bake for another 5 minutes.
Meanwhile, prepare the curry sauce. Blend the shallots, ginger and garlic into a smooth paste. Puree the tomatoes. Heat oil in a pan, add the shallot paste and saute until it browns. Then add the tomato puree and heat until the mixture thickens. Now add all the spice powders, salt and 1 cup of water, cover and let it boil for about 15 minutes at medium heat. Blend the grated coconut and almonds into a smooth paste.
The chicken meatballs would be ready by now. Add the meatballs and the coconut paste to the curry and let it boil further for 10 minutes or until the required consistency is reached. Turn off the heat and garnish with cilantro. Enjoy with pasta, rice, naan or bread of your choice.
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