Marinate the chicken with ginger-garlic paste, turmeric powder, chilli powder, pepper powder and salt and keep it aside while we prepare the rest of the ingredients.
Heat coconut oil in a large deep pan on medium heat and temper with fennel seeds and fenugreek seeds. When they start to sizzle add chopped ginger and garlic and saute.
Then add the chopped onions and chillies and saute on medium heat until soft.
Now add the coconut bits and fry with the onions for a minute.
Add the chilli powder, turmeric powder coriander powder and salt and saute. (It's a bit spicy so you adjust the heat as per your taste)
Next add the chopped tomatoes and saute fo 3-4 minutes or until soft and mushy.
Once the masala is done, toss in the marinated chicken and curry leaves. Fry the chicken with the onion-tomato masala for 6-8 minutes on medium heat.
Now add 2 cups of hot water and bring it to a boil. Then reduce the heat, cover and cook till the chicken is done.
Check the seasoning and adjust to desired consistency as per your needs.
Serve it hot with parotta or rice with loads of salad.