1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
2. Add the chicken, egg, grated carrots, chopped red onion, red chili flakes, bread crumbs, and a pinch each of salt and pepper to a bowl. Rub your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 18-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and almost cooked through.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.
3. Stir in the PATAKS spice and herb packet (we kept the red chilies because we like spice, feel free to leave those out), curry powder, turmeric and cook until fragrant, about 2 minute. Stir in the green chilies.
4. Next add the PATAKS paste packet and give it a stir. Add the coconut milk, stir to combine, bring the sauce to a boil, cook for 5 minutes or until the sauce thickens slightly. Stir in the yogurt (more or less depending on how much spice you like) and butter to finish
your sauce. Add the meatballs and cook, stirring occasionally, until everything is hot, about 5 minutes. Remove from the heat and stir in the freshly chopped parsley.
5. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy!