Start by cutting the boneless chicken thighs into bite-sized chunks. Finely chop the onion, mince the garlic, and grate the fresh ginger. Measure out your spices to streamline your cooking process.

Heat a splash of vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until it’s soft and lightly golden, about 8 minutes.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Sprinkle in the mild curry powder, ground cumin, ground coriander, turmeric, and chili powder. Stir them for about 1 minute until fragrant.

Mix in the tomato paste and cook for about 2 minutes; then add in the canned chopped tomatoes and let the mixture simmer for 5 minutes.

Gently fold in the chicken pieces, stirring until they're well coated with the sauce. Cook for about 5 minutes.

Pour in the coconut milk and chicken stock. Cover the pan and let it simmer on low heat for 20 minutes.

Taste the curry and adjust the salt to your preference. If the sauce is too thin, simmer uncovered for a few minutes to thicken.

Garnish with fresh coriander before serving, and let it rest for a few moments to let the flavors meld together!