Steps
1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the diced chicken breast to the pan and cook until browned on all sides.
5. Sprinkle the curry powder over the chicken, stirring to coat evenly.
6. Pour in the coconut milk and bring to a simmer.
7. Reduce the heat and let it cook for about 10 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt to taste.
9. Serve hot, garnished with fresh cilantro if desired.