Steps
1. In a pan, heat vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Saute until fragrant.
2. Add the diced chicken breast to the pan and cook until it's no longer pink.
3. Sprinkle curry powder over the chicken and stir to coat evenly.
4. Pour in the coconut milk, season with salt and pepper, and simmer for 15-20 minutes until the sauce has thickened.
5. Garnish with fresh cilantro and serve hot with rice or naan.