Grind the red chilli, coriander seeds, ginger, garlic and black peppercorns into a smooth paste with sufficient water. Take the yogurt in a bowl. Add the turmeric powder, rice flour and salt and whisk well. Add two tablespoons oil, lemon juice and the ground paste. Mix well to form the marinade.
Add the chicken pieces and mix well. Set aside to marinate for half an hour. Heat the remaining oil in a non stick pan. Add the chicken pieces in small batches. Stir-fry on medium heat till golden brown. Repeat the procedure for another batch of chicken pieces. Cover and cook for two to three minutes or until done. Open the lid, add curry leaves and stir-fry for two to three minutes. Serve hot.