Steps
1. Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the diced chicken and cook until no longer pink.
4. Sprinkle in the red chili powder, turmeric, cumin, and garam masala, mixing well to coat the chicken.
5. Pour in the coconut milk, stirring to combine and simmer for about 10 minutes, allowing the flavors to meld.
6. Season with salt to taste and garnish with fresh cilantro before serving.