How to make it
Preheat the oven to 450˚F. Line a baking sheet with foil. Add the ground chicken, egg, panko, salt, and pepper to a bowl. Mix the ingredients together until combined. Roll the meat into tablespoon sized meatballs and place them onto the baking sheet. Bake them in the oven for 15 minutes until lightly browned and cooked through. Set the meatballs aside.
Heat the olive oil in a pan over medium heat. Add in the onion and cook for 5 minutes until softened and translucent. Mix in the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Season with salt and pepper.
Mix in the garam masala, curry powder, turmeric, and cayenne pepper. Cook until fragrant, about 1 minute. Add in the tomato paste, Lee Kum Kee Panda Brand Oyster Flavored Sauce, coconut milk, and water. Mix until combined and bring it to a boil. Cook for 5 minutes until the sauce slightly thickens. Mix in the yogurt and butter then add in the chicken meatballs. Cook for another 5 minutes. Remove the pan from heat and mix in the cilantro.
Serve with white rice, naan, and lime wedges. Enjoy!