Combining cubed chicken with the intense flavors of curry powder, garam masala, cumin, coriander, paprika, turmeric, cayenne pepper, and more creates the perfectly spiced vehicle for creamy coconut curry sauce.
Be sure to use coconut milk, not coconut cream which is much thicker and sweeter in comparison. You can substitute the coconut milk with heavy cream if needed.
You can adjust the spices for personal taste preferences. The cayenne adds some heat but can be omitted for a milder dish or increased for additional spice. You can also add finely diced green chiles to up the spice level. Add the chiles to the skillet with the garlic and ginger.
One cup of crushed or pureed tomatoes can be used in place of the tomato paste in the dish.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently over medium-low heat on the stovetop until warmed through.