Grind the ginger, garlic, dried red chillies, peppercorns, tumeric and coriander powders with 10 of the curry leaves to a fine paste. You might need to add some water to help with the grinding
In a seperate bowl, blend the yogurt, rice flour, lemon juice, salt and 4 tbsp of oil. Pour in the ground spice paste and mix it well. To this, add the chicken pices and marinate for an hour in the fridge
An hour later, heat some oil in a fry pan and add the chicken pices in small batches and stir fry on high heat for a minute, tossing continously. Turn the pieces frequently, basting with the remaining masala. Cook until the oil separates and the chicken pieces get all crispy on the outside
Finally add the remaining 10 curry leaves, toss well and drain on some absorbent paper before serving
Garnish with some freshly chopped cilantro
Serve this appetizer hot with some lemon wedges, fresh onion slices and a mint chutney. Or you can just serve it just as, the chicken is moist on the inside and is delish!
