Finely grind garlic, ginger, and red chilies into a paste.

Heat 4 teaspoons of oil in a wok over high heat.

Add the ground paste to the hot oil.

Cook until the garlic begins to brown.

Finely chop the onion and add it to the wok.

Sauté the onions until softened.

Add red chili powder, turmeric, coriander powder, cumin powder, cumin seed, salt, curry powder, and five-spice powder to the wok along with the chickpea flour.

Reduce the heat to medium and add the remaining 2 teaspoons of oil.

Stir continuously until the spices and chickpea flour begin to brown, being careful not to burn.

Dice the tomato and add it to the wok.

Pour in a glass of water to deglaze the wok, scraping up any browned bits from the bottom.

Bring the mixture to a boil, then cover the wok and reduce the heat to low.

Simmer until the oil begins to separate and the tomatoes disintegrate.

Once the oil has separated, remove the lid, increase the heat to medium, and add 2 more glasses of water.

Allow the mixture to thicken slightly.

Cut the chicken breasts into small cubes (approximately 1 cm each) and add them to the wok.

Mix well to coat the chicken with the sauce and increase the heat to high.

Allow the mixture to thicken again, then add another glass of water, cover the wok, and reduce the heat to low.

Simmer the chicken slowly for 30 minutes, or until cooked through.

Remove the lid, increase the heat to medium, add the curry leaves, and simmer for another 15 minutes to infuse the flavors.

Serve hot with chappatis or rice.