1
Heat oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2
Stir in garlic, curry powder, and ground ginger. Cook for 1 minute until fragrant.
3
Add cubed chicken and cook until lightly browned on all sides, about 5–7 minutes.
4
Stir in coconut milk and tomato paste. Bring to a simmer.
5
Reduce heat and cook for 10–12 minutes, or until the chicken is cooked through and sauce thickens slightly.
6
Season with salt and pepper to taste.
7
Serve over rice and garnish with fresh cilantro, if desired.
