Add water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. Meanwhile, cover rimmed baking sheet with parchment; spray with cooking spray.
Add chicken, egg and 1 tsp. curry powder to stuffing; mix just until blended. Roll into 20 meatballs, each about 1-1/2 inches in diameter; place on prepared baking sheet.
Bake 16 to 18 min. or until done (160ºF).
Meanwhile, cook onions in large nonstick skillet sprayed with cooking spray on medium heat 3 to 5 min. or until crisp-tender, stirring frequently. Add tomatoes, gravy and remaining curry powder; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Pour into blender; cover with lid, then kitchen towel. Blend 1 min. or until smooth. Return sauce to skillet; cook 2 to 3 min. or until heated through, stirring frequently. Stir in sour cream.
Bake meatballs as directed; cool completely. Loosely pack in freezerweight resealable plastic bags; seal bags. Lay bags flat in freezer. (This will allow meatballs to freeze individually.) Freeze up to 3 months. Thaw in refrigerator several hours or overnight before reheating, then using as directed.
Add 1/2 cup chopped fresh cilantro to prepared sauce along with the cooked meatballs.
Serve with naan bread.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.