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Brown onion paste - Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate in an airtight container.

For the filling:

For the curry:

1. Clean and wash the chicken breasts. Make deep incisions near the bone of the chicken breasts. Keep aside.

2. For the filling, heat the oil in a pan; add mustard seeds and curry leaves; saute for a few seconds. Add the mince and cook for about 5 - 6 minutes.

3. Add salt, red chilli powder, garam masala, and coconut. Stir-cook for a few minutes. Remove from heat and keep aside to cool. Stuff the chicken breasts with the prepared mixture.

4. Heat the oil in a pan; add 2 stuffed chicken breasts, at a time, and saute till golden brown on both sides. Remove and keep aside.

5. For the curry, heat the oil in a pan; add cumin seeds and saute for a few seconds. Add ginger-garlic paste and saute for 1 minute.

6. Add salt, red chilli powder, turmeric powder, and coriander powder; cook for another minute.

7. Stir in the yoghurt and tomato puree and stir-fry on medium heat. Add the brown onion paste and cook till the oil leaves the sides of the pan. Add water and bring to the boil; simmer and cook till the curry reduces to three-fourths of the original quantity.

8. Add the chicken pieces to the curry and allow to cook for 10 - 12 minutes. Remove from heat.

9. Carefully lift the chicken pieces from the curry and place on a serving platter. Pour the curry on top and serve hot, garnished with tomato and black peppercorns.

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