Directions
Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and ginger and cook for 1 minute. Stir in the curry powder, cumin, turmeric, paprika, salt, and black pepper and cook for 30 seconds. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Stir in the diced tomatoes, coconut milk, and chicken broth. Bring to a gentle boil, reduce the heat to low, and simmer for 20 minutes until the chicken is fully cooked and the sauce has thickened. Stir in the lime juice and cilantro. Serve over the cooked rice.