Preheat oven to 450. Grease an oven-safe skillet with vegetable oil.

In large bowl, combine chicken, egg, bread crumbs, 3 tbsp of the chives, curry, salt and pepper.

Form into 18 1.5 inch balls, and place snugly in prepared skillet. Bake for 25 minutes or until the centers reach 165°F. Let rest in pan for 5 minutes.

Transfer meatballs to a shallow dish. Put skillet on stove top and heat over medium high. Add broth and bring to a boil, scraping up browned bits.

Boil about 6 minutes or until liquid has reduced to about 1/4 cup. Remove from heat.

Stir in butter and pour sauce over meatballs. Garnish with remaining chives.