Cut the chicken into bite size pieces. Slit or slice the green chili if you prefer spicier food.
Mix all the ingredients for the marinade together to a smooth paste. Taste and adjust salt. Add the marinate to the chicken and mix well to coat all the pieces. Cover and set a side for 10 minutes.
Heat a heavy bottomed pan and place the chicken and marinade in it. Cover and cook over medium heat till it begins to boil. Reduce the heat to low and cook for 10 to 15 minutes until the chicken pieces are cooked through. Remove the lid and let the remaining juices dry.Add 2 tbsp of coconut cream to the chicken, mix taste and adjust salt if needed.
Season & Serve
Heat a small pan with 1 tbsp oil. When the oil is hot , add the curry leaves and slit (optional) green chilies. Fry until the chili looks blistered and the curry leaves turn bright green .
Turn off the heat and pour the hot oil over the chicken along with half the curry leaves and green chilies. Mix well and transfer to a serving dish. Garnish with the reserved curry leaves. .
For detailed instructions go to https://oventales.com/curry-leaf-chicken/ .