1Preheat oven to 450 °F.
2In a large bowl, combine ground poultry, egg, panko, salt and pepper.
3Form into balls (between 15 and 20), place them on a baking sheet covered with parchment paper and bake for 15 minutes until golden brown.
4Heat the oil in a wok, brown the onion for 5 minutes, then add the garlic and ginger and cook for another 5 minutes.
5Add the spices and cook for 1 minute. Pour in the tomato paste, coconut milk and ½ cup of water.
6Bring to a boil and cook for an additional 5 minutes. Season generously with salt and pepper.
7Lower the heat and add the yogurt, stir, then add the meatballs.
8Serve with basmati rice, fresh cilantro and naan bread.