Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-6 minutes, until it becomes translucent and slightly golden.

Stir in minced garlic and grated ginger. Cook for 60-90 seconds until fragrant, stirring constantly to prevent burning.

Add the chicken pieces to the skillet, browning them on all sides for about 5 minutes. They don’t need to be fully cooked through just yet.

Sprinkle curry powder, salt, and black pepper over the chicken. Stir well to coat the chicken and cook for another 2 minutes, allowing the spices to bloom.

Pour in the diced tomatoes with their juice and coconut milk. Stir everything together and bring the mixture to a gentle simmer.

Reduce heat to medium-low and let the curry bubble gently for 20 minutes, stirring occasionally until the sauce thickens and the chicken reaches an internal temperature of 165°F. Taste and adjust seasoning before serving.