Heat 2 tbsp oil in a dutch oven or pot on medium heat.
Add onion, pepper, garlic and ginger. Cook for a few minutes.
Add the zucchini and spices. Cook for another 3-4 minutes.
Stir in the chicken and cook for about 7-10 minutes, so that the chicken is looks cooked.
Stir in the diced tomatoes, chick peas and cilantro. Lower heat to a simmer and cover with lid. Cook for one hour.
In a frypan, heat oil on medium high heat. Toss in the curry leaves. They fry quickly and begin to pop. Stir the curry leaves in the oil and cook for no more than one minute. Drain on a paper towel and then stir in with the curry dish.