Soak (boiled rice)red rice in water for 6 hrs. wash the rice before soaking. Grind the rice to make it thick paste. Rice batter should be thick enough to make rice balls.
Prepare small balls of rice batter probably 0.5" diameter and steam it for 30 mins. Remove the rice balls from the vessel and place it on a banana leaf speard.
Prepare coconut milk for gravy. Put the coconut in a mixer grinder and grind it for 5 mins. Remove the grating from the mixer and squeez it to get the coconut milk.
The above method can be repeated again by adding a glass of water.
Grind coriander seeds, cumin, cinnamon, pepper, turmeric powder, red chillies, cloves, ginger, 1 tomato and 1 onion into fine paste
Prepare chicken masala: Cut chicken into medium peices.
Add 5 spoons of oil in a vessel and heat it. Add sesame, curry leaves and then garlic and fry it for a min. Add 3 finely chopped onions and fry it to deep brown. Add tomatoes and fry for 5 mins. Add chicken and 1 spoon of turmeric and allow the chicken to cook. Add salt for taste.
Once the chicken is half cooked add masala and cook for some more time. Once chicken is almost done add coconut milk and mix it. Allow the curry to boil for 10 mins. Ensure that the curry is spicy. If required add green chillies.
Serve chicken curry and rice balls (Nelli pundi) together.
Remove the chicken peices and keep the garvy aside. Add rice balls to chicken gravy and keep it for 1 hr. Then heat the concent in vessel and serve it hot.
The chicken peices taken out from the curry can be converted into chicken chilly or chicken dry curry.