Step 1: Prep the Ingredients
Cut chicken into bite-sized pieces (about 1 inch). Dice the onion, mince the garlic, and grate the ginger. Having everything ready makes cooking smooth and easy.

Step 2: Sear the Chicken
Heat 1 tablespoon oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer (work in batches if needed). Season with salt and pepper. Sear for 2-3 minutes per side until lightly browned. The chicken doesn’t need to be fully cooked yet. Remove chicken to a plate and set aside.

Step 3: Sauté the Aromatics
In the same pan, add remaining 1 tablespoon oil. Reduce heat to medium. Add diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add minced garlic and grated ginger. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Step 4: Bloom the Spices
Add curry powder, garam masala, turmeric, and cayenne (if using) to the onions. Stir constantly for 30-60 seconds until the spices are fragrant and toasted. This step, called “blooming,” releases the essential oils in the spices and intensifies their flavor. Don’t skip it!

Step 5: Add Tomatoes and Create the Sauce
Add diced tomatoes (with their juice) and tomato paste if using. Stir to combine with the spiced onions. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down slightly and the mixture thickens.

Step 6: Add Coconut Milk
Pour in the coconut milk, stirring well to combine everything into a smooth sauce. Add salt, pepper, and sugar/honey if using. Bring to a gentle simmer.

Step 7: Simmer with Chicken
Return the seared chicken (and any accumulated juices) to the pan. Stir to coat with sauce. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until chicken is cooked through (internal temperature 165°F) and sauce has thickened to your liking. If sauce is too thick, add a splash of water or broth. If too thin, simmer uncovered for a few extra minutes.

Step 8: Taste and Adjust
Taste the curry and adjust seasoning as needed. Add more salt, curry powder for depth, or a squeeze of lime juice for brightness. Remove from heat.

Step 9: Garnish and Serve
Serve hot over steaming basmati rice or with warm naan bread. Garnish with fresh chopped cilantro and lime wedges. Enjoy!