Step 1

Heat the olive oil in a large deep-sided skillet or pot over medium high heat.

Step 2

Once hot, add the chicken and onion. Cook until the chicken is completely done and the onion has softened.

Step 3

Drain off most of the excess liquid, then reduce the heat to medium low.

Step 4

Add the tomato paste, curry powder, turmeric, cinnamon, cayenne pepper (if desired), coriander, minced garlic, ginger paste, salt, and pepper to the skillet.

Step 5

Stir to combine and saute for 1-2 minutes.

Step 6

Mix in the coconut and chicken broth, stirring to combine.

Step 7

Cover the mixture and simmer for 20 minutes.

Step 8

Garnish with fresh parsley and serve.