Step 1

Heat olive oil in a large skillet over medium-high heat.

Step 2

Add the onion and saute until softened, about 4 minutes.

Step 3

Add the garlic and ginger. Cook until fragrant, about 30 seconds.

Step 4

Stir in the curry powder, sugar, cinnamon, and salt. Cook until fragrant, about 30 seconds.

Step 5

Stir in the tomato paste and chicken broth. Bring to a boil then reduce heat to medium-low and simmer for about 5 minutes, until the sauce reduces and thickens.

Step 6

Stir in coconut milk and simmer for 5 minutes.