Cut chicken in bite size cubes. About 1 inch.

Mix yogurt, salt and squashed garlic. Add chicken and enough water to just cover chicken. Say 90% covered. Easy on salt.

Bring to boil (2-3 minutes on high) and reduce flame to medium. Keep stirring every 2-5 minutes. Stir more frequently at the end.

Finely chop Green chilies. The coarser they are the spicier it would be. TIP: Finely chopped 8 regular sized Green chillies, are enough to make an Indian sweat. Coarsely chopped 5 chilies are equal to 8 finely chopped ones. Coarsely chop curry leaves.

Cook chicken until almost all liquid has evaporated. This would be anywhere between 20 to 40 minutes depending on how wide is your pan, how medium is your medium flame. Only thing to take care of is "don't burn it". TIP: Try to ensure, by adjusting heat, that you finish this step in about 25 minutes, beyond that you are probably overcooking chicken. Though even at 40 minutes, you won't make it inedible.

Heat oil in pan. Add Green chilies and then curry leaves. Add chicken after about 5-10 seconds. Stir fry till you get nice brown/black spots on chicken. TIP: This is also your chance to adjust salt if low.