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1
Grind the garlic, ginder and chilies into fine paste.
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2
Add 4 tablespoon oil into the wok and set the fire at high.
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3
Add the ground paste.
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4
Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
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5
Once onions go soft, add the spices and the chickpea flour onto the wok.
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6
Reduce the gas to medium and add the balance 2 tablespoons of oil.
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7
Stir well until the spices and the chickpea flour start browning.
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8
Cut the tomatoes into small pieces and add to the wok.
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9
Add a glass of water and deglaze the wok.
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10
When the water starts boiling, cover the wok and turn the gas to low.
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11
Soon the oil starts separating and the tomatoes starts to disintegrate.
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12
Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
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13
Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
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14
Mix well and increase the fire to high.
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15
Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
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16
Let the chicken simmer and cook slowly for 30mts.
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17
Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
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18
Serve with hot Chappatis or Rice.
