Wash and pat dry the chicken pieces. Cut them into equal chunks. Finely chop the onion. Mince garlic and grate fresh ginger. Measure all spices in small bowls. This step keeps cooking smooth and stress free. Good preparation makes a big difference.

Heat oil in a large pan over medium heat. Add chopped onions. Cook them slowly for about eight minutes. Stir often so they do not burn. The onions should become soft and lightly golden. This step builds sweet flavor.

Add minced garlic and grated ginger into the pan. Stir gently for one minute. The smell will become strong and fresh. Do not cook too long. Burnt garlic can taste bitter. Keep stirring gently to avoid sticking.

Add curry powder, cumin, coriander, turmeric and chili powder. Stir continuously for one minute. The spices will release their natural oils. This step makes the flavor deeper and richer. The kitchen will smell amazing at this stage.

Mix in tomato paste and cook for two minutes. Then add chopped tomatoes. Stir everything well. Let it simmer gently for five minutes. The sauce will thicken slightly. This creates the base of the curry.

Add chicken chunks into the sauce. Stir well so each piece is coated. Cook for five minutes on medium heat. The outside will turn white. It does not need to cook fully yet. The sauce keeps it juicy.

Add coconut milk and chicken stock. Stir gently to combine. Reduce the heat to low. Cover the pan with a lid. Let it simmer for about twenty minutes. The chicken will become soft and tender.

Taste the curry and add salt if needed. If the sauce feels thin, simmer uncovered for five minutes. Sprinkle fresh coriander on top. Turn off the heat and let it rest briefly before serving.