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25 June 2014,10:30 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Roughly cut the chicken breasts into small pieces, then mince along with the green chilli, half the coriander leaves and the salt, until smooth and fine.
  • Divide the minced chicken into 10-12 equal portions, shape into balls and refrigerate until required.
  • Pressure-cook the tomatoes for 5 minutes, along with the onion, ginger and garlic pastes, the remaining coriander leaves, the chilli powder, ground coriander and cumin and water.
  • Open the lid once the pressure has reduced, cool the contents to room temperature, then grind to a fine puree.
  • Heat the oil in pan and add the mustard seeds. When they start to crackle, add the curry leaves and stir-fry briefly. Stir in the tomato puree and water and bring to the boil.
  • Reduce the heat and gently slide in the prepared chicken balls. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
  • Dissolve the rice flour in water and add to the pan, stirring continuously. Simmer for 5 minutes, then add the garam masala before serving.


  • 500 grams boneless chicken breasts, skinned
  • 2 green chilli, chopped
  • 4 tablespoons chopped fresh coriander leaves
  • 2 teaspoon salt
  • 10 medium-sized tomatoes, quartered
  • 2 medium-sized onion, sliced
  • 3 tablespoons minced ginger
  • 2 tablespoon minced garlic
  • 2 teaspoon red chilli powder
  • 4 teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 2 teaspoon Sesame Oil
  • 1 teaspoon black mustard seeds
  • 15 curry leaves
  • 4 teaspoons rice flour
  • 1 teaspoon garam masala powder

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