To start, prepare the meatballs by combining the chicken mince, breadcrumbs, curry powder, salt, and pepper in a mixing bowl. Mix well using your hands.

Divide the mixture into 18 equal portions and roll them into balls, ensuring they are firm.

Heat a generous amount of oil in a large non-stick sauté pan over medium heat. Add the meatballs and fry for about 5 minutes, turning them regularly until they are no longer pink and beginning to brown.

Once browned, remove the meatballs from the pan and set them aside; they will not be fully cooked at this stage.

Wipe the pan with a paper towel and add a little more oil. Then, add the green pepper and onion, frying them for about 5 minutes on medium to high heat until they start to soften and color.

Next, sprinkle in the flour, curry powder, and turmeric. Stir and fry for 1 minute until the flour is incorporated and the mixture is dry and sizzling.

Prepare the hot chicken stock and mix in the milk. Gradually add this liquid to the pan, a little at a time, bringing it to a boil each time before adding more. Stir continuously.

Once all the liquid is added, incorporate the frozen peas and return the meatballs to the pan. Season with salt and pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes, or until the meatballs are fully cooked.

Serve the curry with rice and prawn crackers.