Method:

• Clean, trim and roughly cut chicken breasts into small pieces.
• Mince chicken pieces along with chopped green chillies, half of the chopped coriander leaves and salt ensuring that the mince is smooth and fine. Wet your hands and make small koftas.
• Roughly chop and pressure-cook tomatoes for five to six minutes, along with sliced onion, coriander powder, cumin powder, red chilli powder, garam masala powder, ginger-garlic paste, water and salt.
• Leave it aside for fifteen minutes and then open the pressure cooker. Bring the contents to room temperature and puree them.
• Heat oil in pan, add mustard seeds and when they start to crackle, add curry leaves. Stir-fry briefly. Stir in pureed tomato mixture, one-cup water and bring it to a boil.
• Reduce heat and gently slide in prepared chicken balls.
• Cover the pan with a tight fitting lid and simmer for fifteen minutes.
• Dissolve rice flour in quarter cup water and add to the gravy, stirring continuously to slightly thicken it. Simmer for five minutes.
• Add chopped coriander and serve hot.