Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.

Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Stir in the chopped tomatoes and cook until they soften.

Add the curry powder, ground cumin, ground coriander, turmeric, and red chili powder. Stir well to combine.

Add the chicken pieces to the pot, stirring to coat them in the spice mixture.

Pour in the coconut milk and bring to a simmer. Reduce heat and cover, cooking for 30 minutes or until the chicken is cooked through.

Garnish with fresh cilantro before serving. Enjoy with rice or naan.