Step 1

In a large pan or pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.

Step 2

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. Add the curry powder and turmeric, stirring well to coat the onions. Cook for another 1-2 minutes to allow the spices to bloom.

Step 3

Add the chicken thigh chunks to the pot, stirring to coat them in the spice mixture. Cook for 5-7 minutes, or until the chicken is lightly browned on all sides.

Step 4

Pour in the coconut milk, chopped tomatoes, and tomato paste. Stir well to combine, ensuring the chicken is fully covered in the sauce. Season with salt and freshly ground black pepper to taste.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the curry simmer for 25-30 minutes, or until the chicken is tender and the flavors have melded together. Stir occasionally to prevent sticking.

Step 6

Taste the curry and adjust the seasoning if needed. Garnish with freshly chopped coriander leaves and sliced red chili if you prefer extra heat.

Step 7

Serve the chicken curry with steamed rice or warm naan bread for a complete meal.