Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Cook according to the directions on the package. Fluff the rice with a fork before serving.

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

In a mixing bowl, combine ground chicken, egg, panko bread crumbs, and a pinch of salt and pepper. Coat your hands with a bit of water to prevent sticking, then roll the meat into Tablespoon sized balls. Place the meatballs on the prepared baking sheet.

Transfer the meatballs to the oven and bake for 15 minutes or until they are crisp and cooked through.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until fragrant.

Add the minced garlic and grated ginger to the skillet and cook for an additional 5 minutes. Season with salt and pepper.

Stir in the garam masala, curry powder, turmeric, and cayenne pepper, cooking until the spices become fragrant (about 1 minute).

Add the tomato paste, coconut milk, and water to the skillet. Stir to combine and bring the sauce to a boil. Cook for 5 minutes, or until the sauce thickens slightly.

Stir in the Greek yogurt and butter. Add the baked meatballs to the sauce and cook, stirring occasionally, until the sauce thickens slightly (about 5 minutes).

Remove the skillet from the heat and stir in the freshly chopped cilantro.

Serve the meatballs and sauce over bowls of cooked rice with naan and a glass of Coconut Water!