TOMATO CHICKEN DUMPLINGS

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 5-6 minutes, along with the onion, ginger and garlic pastes, the remaining coriander leaves, the chilli powder, ground coriander and cumin and 200 ml 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 200 ml 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 50ml water and add to the pan, stirring continuously. Simmer for 5 minutes, then add the garam masala before serving.