Wash, cut and deseed the tomatoes and then fry them with the onions and garlic. Add the sugar, salt, oregano, pepper and thyme. Stir the sauce with a wooden spoon and strain if necessary.
Put the garlic cloves, diced chicken, beaten egg, bread, parsley, curry powder, salt and pepper in the mixing bowl. Blend the mixture to a smooth consistency and place the meat in the fridge.
When cold, make into balls of around 50g and thread each one on a small skewer. Mould them to obtain a lollipop shape and fry them in a frying pan (another option is to coat them in sesame seeds before frying).