Heat the oil in a large skillet or saucepan over medium-high heat.
Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Aromatics:
In the same skillet, add the chopped onion and cook until soft and translucent, about 3-4 minutes.
Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add Spices:
Stir in the curry powder, ground turmeric, ground cumin, and paprika. Cook for 1-2 minutes to toast the spices and release their flavors.
Make the Sauce:
Pour in the coconut milk, chicken broth, tomato paste, soy sauce, and brown sugar (or honey). Stir to combine.
Bring the mixture to a gentle simmer.
Add Vegetables and Chicken:
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