Healthy Indian Chicken Meatballs Curry (Paleo, Gluten Free)

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.
Work in batches if needed.
Place cabbage and onion in food processor and pulse until finely chopped.

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.
Spoon out a heaping tablespoon worth of the mix, use hands to shape into meatballs (about 20) and transfer to baking sheet.
Bake for 20 minutes.

Pour oil over medium-heated pot or saucepan and fry onion, ginger and garlic until onion is translucent, about 2-3 minutes.
Add spices - garam masala, coriander, chili powder, turmeric and cayenne pepper - mix and fry for a minute until fragrant.
Stir in tomato paste and broth, and simmer for about 5 minutes.
Add in coconut milk and yogurt, season with salt, and stir.
Add cooked meatballs, stir and cook another 3-4 minutes until curry thickens.
Stir in cilantro and serve hot with a side of naan or rice!