Grind the coconut, cumin seeds, half of the garlic, shallots, cinnamon and ginger to make a fine paste. Keep it aside.

Knead rice flour with water and salt as required to make smooth dough.

Make very small balls out of it and press it lightly to form a circle shape.

Place these balls in a banana leaf and steam cook it for 10-20 minutes.

In the meantime marinate the chicken in the roasted masala.

Heat oil in a cooker and sautT ginger and the remaining garlic in it.

Add onion and sautT well.

Stir in the tomato, green chilly and salt.

Add the chicken masala and garam masala. Mix well.

Then mix in the marinated chicken and pour water as required. Close the pressure cooker and cook the chicken curry.

Convert the curry to a larger vessel and allow it to boil again.

Add the grinded coconut mixture, curry leaves and once again bring the curry to boil.

Stir in the steam cooked rice balls with the curry.

Serve it hot.