Instructions

• Peel 1 onion and 3 garlic cloves. Place them in a food processor and pulse on high until the mixture is very finely chopped and almost paste-like.
• Add 1 teaspoon ground coriander, ½ teaspoon ground turmeric, ½ teaspoon garam masala, 2 teaspoons curry powder, and 1 teaspoon salt to the food processor. Pulse a few times until the spices are evenly combined with the onion–garlic mixture.
• Add a small handful of fresh coriander to the processor and pulse briefly just to chop the herbs—do not over-process.
• Tip the onion–spice mixture into a large bowl. Add 1.1 lb ground chicken to the bowl.
• Use clean hands to mix the chicken and onion–spice mixture together until evenly combined.
• Use a tablespoon measure to scoop portions of the mixture, then roll each portion between your palms to form smooth meatballs. Repeat until all the mixture is used.
• Heat a frying pan over medium heat. Add the meatballs in a single layer (work in batches if necessary). Cook for 3–4 minutes without moving to brown the first side, then turn and cook for a further 3–4 minutes, or until the meatballs are cooked through and no longer pink in the center.