Step 1

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and saute until lightly browned, about 5 minutes. Add the ginger, garlic, curry powder, coriander, cumin, and salt, and cook for 1 minute.

Step 2

Add the broth and tomato and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes or until starting to thicken.

Step 3

Stir in the chicken and simmer until the chicken is cooked through, about 8 minutes.

Step 4

Stir in the coconut milk and simmer until the sauce is slightly thickened, about 10 minutes, or until the desired consistency. Serve with hot cooked rice and chopped cilantro.