Ingredients:

• 8 – Chicken breasts
• For the filling:
• 1 cup – chicken, minced
• 6 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Curry leaves
• 1/2 tsp – salt
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• 2 tsp – coconut, fresh, grated
• Oil for frying
• For the curry:
• 4 tsp – oil
• 1 tsp – Cumin seeds
• 2 tsp – Ginger Garlic paste
• Salt to taste
• 1/3 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• 3.5 tbsp – yogurt, whisked
• 3.5 tbsp – Tomato puree
• 3.5 tbsp – brown Onion paste
• 1 cup – water
• 1 – tomato, diced
• 3/4 tsp – green peppercorns

Method:

1. Clean and wash the chicken breasts. Make deep incisions near the bone of the chicken breasts. Keep aside.
2. Heat oil in a pan. Add mustard seeds and curry leaves and saute for a few seconds.
3. Add the mince and cook for about 5-6 mins.
4. Add salt, red chilli powder, garam masala and grated coconut.
5. Stir fry for a few minutes.
6. Remove from heat and keep aside to cool.
7. Stuff the chicken breasts with the prepared mixture.
8. Heat oil in a pan.
9. Add the chicken breasts one at a time and saute till golden brown on both sides.
10. Remove and keep aside.
11. For the curry, heat oil in a pan, add cumin and saute for a few seconds.
12. Add ginger-garlic paste and saute for 1 minutes.
13. Add salt, red chilli powder, turmeric powder and coriander powder.
14. Cook for another minute.
15. Stir in the yogurt and tomato puree.
16. Stir fry on medium heat.
17. Add the brown onion paste and cook till the oil separates.
18. Add water and bring to a boil.
19. Simmer and cook till the curry reduces to three-fourth the original quantity.
20. Add the chicken breasts to the curry and cook for 10-12 mins.
21. Remove from heat.
22. Carefully lift the chicken breasts from the curry and place on a serving platter.
23. Garnish with diced tomato and green peppercorns.

Recipe courtesy of IBNS