Prepare all ingredients by finely chopping the onion, mincing the garlic, and grating the fresh ginger. Cut chicken thighs into bite-sized pieces.

Heat 2 tablespoons of oil in a large skillet or sauté pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and softened.

Add the minced garlic and grated ginger to the pan, stirring constantly for about 1 minute until fragrant but not browned.

Add the chicken thighs to the pan and brown on all sides for about 5 minutes, turning occasionally to develop golden color.

Sprinkle in the curry powder along with salt and pepper, stirring everything together for 2 minutes to bloom the spices and intensify their flavor.

Pour in the canned diced tomatoes and coconut milk, stirring well to combine everything into a unified sauce. Bring to a gentle simmer.

Let the curry bubble gently for about 20 minutes until the sauce thickens and the chicken cooks through completely while staying tender.

Taste and adjust seasoning as needed, adding more salt, pepper, or curry powder to your preference.

Garnish generously with freshly chopped cilantro and serve immediately over fluffy rice or with warm naan bread.