1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. In a large bowl, combine ground chicken, egg, 15 g (1 tbsp) melted butter, flour, salt, and pepper. Mix gently with hands until just blended—do not overwork.

3. Roll into 3.8 cm (1.5 inch) meatballs and place on prepared baking sheet.

4. Bake for 12 to 15 minutes, or until firm and cooked through with an internal temperature of 74°C (165°F). Remove and set aside.

5. While meatballs bake, cook bacon in a large skillet over medium heat until crisp, about 6 to 8 minutes. Transfer to a plate, drain on paper towel, then crumble.

6. Pour off all but 15 g (1 tbsp) of bacon fat from skillet. Add scallions and sauté over medium heat until soft, 3 to 4 minutes.

7. Stir in flour to form a paste, cooking for 1 minute. Slowly whisk in remaining 30 g (2 tbsp) butter, then gradually add mango chutney.

8. Simmer sauce for 2 to 3 minutes, stirring constantly, until smooth and slightly thickened.

9. Gently add baked meatballs to sauce and simmer for another 2 to 3 minutes to coat and heat through.

10. Serve immediately over steamed white rice, spooning generous amounts of curry sauce over the top. Garnish with crispy bacon bits and serve with stir-fried vegetables on the side.