Finely chop the garlic and ginger. Combine all the chicken meatball ingredients and mix very well. Cover with plastic wrap and refrigerate for 30 minutes. You can refrigerate it overnight too.

Make 12 chicken meatballs.

Put just about enough water to cover the meatballs in a small pan and bring to a boil. Cook the meatballs in the water in batches.

The cooking water will be used as soup in the curry, so don't throw it out.

Finely chop the onion, ginger and garlic for the sauce. Open a tomato can.

Heat oil in a frying pan over medium heat. Add cumin seeds and stir fry. They'll making a crackling and popping sound.

Add garlic and ginger, and stir fry until fragrant.

Add onion, and stir fry until translucent or caramelized.

Add the ☆ spices and mix to combine. It will look a bit dry, but it's fine.

Add canned tomatoes. Keep stir frying until the tomatoes have fallen apart and have become an oily paste. The key to a delicious curry is this step.

The tomatoes will disintegrate and become a paste like this. Turn the heat down to low.

Add about 100 to 300 ml of the chicken soup from Step 4, and dilute the paste. Add salt to taste.

Add fresh cream (or yogurt) and mix. If too much moisture has evaporated, add a bit more chicken soup to adjust.

Add the chicken meatballs and mix. If you love fresh coriander leaves, you could add some chopped here.

Garnish with fresh cilantro to taste and it's done.