Steps

• Heat your large skillet over medium heat and add the coconut oil. Sauté chopped onions for 3–4 minutes until translucent, then add minced garlic and ginger, stirring for another 2 minutes.
• Add cubed chicken to the skillet, stirring well to coat in the aromatic mixture. Cook for 5–7 minutes, flipping occasionally until chicken is mostly cooked through.
• Sprinkle in the curry powder, turmeric, and cayenne pepper. Mix thoroughly, ensuring each piece is coated evenly with spices.
• Pour in the coconut milk and diced tomatoes. Allow the mixture to simmer on low heat for 15–20 minutes, stirring occasionally, until the sauce is rich and chicken tender.
• Season with salt and pepper to taste. Garnish with fresh cilantro before serving.