Chicken Meatballs with Golden Curry Sauce

Preheat the oven to 180°C fan bake.

MEATBALLS: Whisk the egg and soy together in a large bowl then stir in the ginger, garlic, garam masala, breadcrumbs, and the salt. Blitz the chicken and coriander in a food processor until well chopped but not to a smooth paste. Add to the crumb mixture and mix until well combined. The mixture will be quite soft. Scoop out spoonfuls and form into meatballs. Lightly oil your hands first and you should get 14-16.

SAUCE: Combine the onion, garlic, ginger, all the spices and tomato paste in a bowl.

Heat the oil in a large ovenproof frying pan over a low heat and add the cinnamon stick, cumin and mustard seeds and cook, stirring constantly, until fragrant and sizzling, about 1 minute.

Immediately add the onion mixture and cook for 5 minutes, stirring often. Add a ½ cup of water, bring to the boil then reduce the heat and simmer for 15 minutes, or until the onion is very soft, stirring occasionally.

Add the coconut cream, curry leaves and salt and bring to the boil. If making ahead, reheat before adding the meatballs.

TO ASSEMBLE: Gently place the meatballs in the curry sauce then spoon a little sauce over each one. Put in the oven and cook for 20-25 minutes or until the meatballs are fully cooked. Stir a little water into the pan if the sauce is reducing too fast.