In a food processor, combine chicken, garlic, spring onions, parsley, paprika, lime juice, salt and pepper. Blend to a smooth paste, then form into balls with your hands.
In a saucepan, heat a little olive oil then fry the meatballs 10 minutes or until golden brown. Sprinkle over the curry powder, then add the coconut milk and water and bring to a simmer. Season with salt and pepper to taste and simmer 15 minutes.