Combine the ground chicken, coconut flour, egg, hot madras curry powder, garlic powder, turmeric powder, salt and smoked paprika in a large bowl.

Place mixture in freezer for 5 minutes. This makes the mixture easier to form into meatballs.

Remove mixture from freezer. Using wet hands, form mixture into 16 medium-sized meatballs (about 1 heaping tablespoon each). Set aside.

Heat the ghee or coconut oil over medium-high heat until hot but not smoking. Once hot, drop the meatballs into the pan and cook for 2 to 3 minutes on each side until evenly browned.

While the meatballs cook, whisk the garam masala into the coconut milk.

Once the meatballs are completely browned, add the coconut milk mixture and swirl it around the pan to evenly coat.

Lower heat, cover and simmer for 10 to 12 minutes or until the meatballs are cooked through.

Turn off the heat. Add the basil to the pan and stir to combine.