15. Heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger and sauté until the onion is transparent.
16. Add curry powder, turmeric, cumin and coriander and cook for 1 minute until fragrant.
17. Add the chicken pieces and brown them on all sides.
18. Pour in the coconut milk and add the tomato paste. Spice with salt and pepper.
19. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
20. Serve the curry over rice, garnished with fresh cilantro.
Preparation time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes | Kcal: 320 kcal | Servings: 4 servings
