Start by heating the coconut oil in a large skillet or Dutch oven over medium-high heat. Once hot, season the bite-sized chicken pieces with salt and pepper. Add the chicken to the skillet, cooking until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the diced yellow onion. Sauté for about 3-4 minutes until translucent, then add the rough chopped garlic and minced ginger. Stir for another minute until fragrant.
Next, add the curry powder, ground cumin, and ground coriander to the skillet. Stir continuously for about 1-2 minutes to toast the spices and enhance their flavors.
Add the chopped tomatoes to the pan, stirring to combine with the spices and aromatics. Cook for about 2-3 minutes until the tomatoes start to break down.
Return the browned chicken to the skillet and pour in the coconut milk. Stir everything together, ensuring the chicken is well coated in the creamy sauce. Bring it to a gentle simmer.
Cover the skillet and let the dish simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through. Stir occasionally to prevent sticking.
Once the chicken is cooked and the sauce has thickened slightly, remove from heat. Stir in the chopped fresh cilantro for a burst of freshness. Serve the Coconut Curry Chicken over a bed of fluffy cooked basmati rice. Enjoy!
