Bold, warm curry flavors make these chicken meatballs a great cool evening dish–your house is going to smell awesome! You could also use beef or lamb if you prefer. Garam masala is a special curry powder blend you can find at spice retailers, or larger supermarkets.
Combine chicken, onions, garlic, ginger, garam masala, cilantro, breadcrumbs, and salt in large bowl and mix to combine.
Form into eight meatballs, set aside on plate
Heat the vegetable oil in a heavy sauce pan or dutch oven on medium heat. Carefully brown the meatballs so they don’t break apart. Remove to a plate.
Sauce
Add more oil to the pan if needed and cook the onions until soft. Add the garlic and ginger and saute for one more minute. Add carrots, peas, and all the dry spices, stir, and cook for 2 more minutes.
Stir in the diced tomatoes. Add 1 1/2 cups of warm water. Bring the sauce just to a boil then reduce heat to simmer.
Add meatballs to sauce, then cover and simmer on low for one hour. Stir occasionally, and be careful not to break apart the meatballs.
Serve with jasmine rice.