For chicken curry
- Chicken pieces – ½ kg
- Onion chopped – 2big
- Ginger chopped – 1tsp
- Garlic chopped – ½ tsp
- Green chili split – 4
- Curry leaves – a few
- Tomato cubed – 1 large
- Pepper powder – 1 tsp
- Garam masala – 1 tsp
- Salt – to taste
- Coconut milk ( thick ) – 1 cup
- Oil – 1 tbsp
For rice dumplings
- Roasted rice powder – 250 gms ( or more as required)
- Cumin crushed – ½ tsp
- Boiling water – as required ( nearly 2 cups)
- Salt to taste
- Wash and clean chicken pieces.
- Mix rice powder, salt and crushed cumin seeds in a bowl, using a big spoon/ spatula. Add boiling water gradually and using the spoon/ spatula mix the dough. Add water till the dough comes together. Wait for a few minutes till the dough comes to normal temperature (be careful, it can be very hot), using your hands, knead together until you get a smooth and soft dough. If it is too tight, sprinkle some cold water, but it should not get sticky. Make lemon sized balls out of this. Keep aside.
- Heat oil in a pan, add chopped onion, ginger, garlic and green chili and curry leaves, fry for a few minutes.
- Add chicken pieces, tomato, pepper powder, garam masala powder and salt, mix well. Add ½ cup warm water, cover and cook until done.
- Adjust the salt of chicken curry, curry should be with much gravy at this stage (if the curry is semi dry, add ½ cup hot water). Let the curry boil, add rice balls to the boiling curry one by one. Cover and cook for 10 – 15 minutes.
- Add coconut milk to the curry, with one boil off the fire.
- Serve hot, no need for any rice or roti with this or you may use as you wish.