Hayl's Kitchen

1 Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken and Vegetables:
1 If using whole chicken breast, cut into large chunks and place in a food processor. Pulse about 10-15 times until it turns into a ground chicken. Do not process; Use the pulse option, or the chicken will form mush.
2 Work in batches if needed.
3 Place cabbage and onion in food processor and pulse until finely chopped.
Cook Meatballs:
1 In a large bowl combine chicken, cabbage, onion, almond flour, garlic, ginger, garam masala, curry powder, cumin, coriander, turmeric, cayenne pepper, salt and pepper, and mix well until uniform. Use clean hands.
2 Spoon out a heaping tablespoon worth of the mix, use hands to shape into meatballs (about 20) and transfer to baking sheet.
3 Bake for 20 minutes.
Cook Curry:
1 Pour oil over medium-heated pot or saucepan and fry onion, ginger and garlic until onion is translucent, about 2-3 minutes.
2 Add spices - garam masala, coriander, chili powder, turmeric and cayenne pepper - mix and fry for a minute until fragrant.
3 Stir in tomato paste and broth, and simmer for about 5 minutes.
4 Add in coconut milk and yogurt, season with salt, and stir.
5 Add cooked meatballs, stir and cook another 3-4 minutes until curry thickens.
6 Stir in cilantro and serve hot with a side of naan or rice!