In a large bowl, mix garam masala, grated ginger, minced garlic, yogurt, and one sprig of curry leaves. Combine well to form a marinade paste.

Add the diced chicken. Cover the meat as evenly as possible in the paste. Cover with plastic wrap and refrigerate for at least 10 minutes.

Heat a pan over medium heat. Add the marinated chicken, as well as any leftover marinade paste, to the pan. Cover and cook until the paste starts to boil. Reduce heat to low and simmer for 10 minutes.

Uncover the pot and add coconut cream. Stir well.

In a small pan, heat oil over medium-low heat. Sauté one sprig of curry leaves and the sliced green chili peppers. Cook until the leaves start to crispy at the edges.

Add the sautéed curry leaves and green chili to the chicken. Combine well.

Serve and garnish with remaining curry leaves. Serve as a side dish or with rice or roti.