1. Wash and dry the green chillies and curry leaves
2. Heat oil and add the mustard seeds
3. When the seeds start to splutter, add the dried green chilli and curry leaves
4. Add the ginger and garlic paste and fry till golden brown, around 2-3 minutes.
5. Add the onion and fry till glassy-looking around 4-5 minutes.
6. Add the turmeric, pepper, garam masala, AP masala, curry leaf powder and fry for another 2 minutes
7. Add the canned, diced tomato and fry till you see the tiny oil bubbles, around 4-5 minutes
8. Add the chicken and keep turning to get the masala coated on all the pieces.
9. Keep turning for 5-6 minutes
10. Add the salt and stir thoroughly for 1 minute
11. Cover, bring to a boil, reduce to simmer.
12. Let simmer for 30 minutes.
13. Boil the vegetable broth for 3 minutes
14. Open the cover, turn the heat up, add the veg broth, bring it back to boil, cover and simmer for another 5 - 10 minutes.
15. Serve with rice, appam or chappathis