This is an aromatic, easy curry sauce that's finished off with coconut milk for richness. Serve with chicken pieces and basmati rice. Naan bread is great for soaking up the extra sauce.
Heat olive oil in a large skillet over medium-high heat.
Add the onion and saute until softened, about 4 minutes.
Add the garlic and ginger. Cook until fragrant, about 30 seconds.
Stir in the curry powder, sugar, cinnamon, and salt. Cook until fragrant, about 30 seconds.
Stir in the tomato paste and chicken broth. Bring to a boil then reduce heat to medium-low and simmer for about 5 minutes, until the sauce reduces and thickens.
Stir in coconut milk and simmer for 5 minutes.
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Notes
Add protein: Serve with 2 skinless, boneless chicken breast halves - cut into bite-size pieces and cooked through.Spice it up: Add 1/2 teaspoon cayenne pepper for a bit of heat.Curry powder: Different brands have different salt levels. You may wish to add the salt last, once you taste how salty your curry is.Coconut milk: Use full-fat unsweetened coconut milk for the best flavor.Refrigerate - Allow the curry to cool then transfer to an airtight container. It will keep for up to 3 days stored in the refrigerator.Freeze - Allow the curry to cool completely then transfer to a freezer-safe container. It will keep for up to 3 months stored in the freezer.