Begin by heating 2 tablespoons of oil in a Dutch oven over low medium heat. Add the diced onion and cook for about 5 minutes until it's translucent and fragrant.

Stir in the minced garlic and cook for an additional 5 minutes until golden.

Add 1 tablespoon of Madras curry powder, ½ teaspoon of ground ginger, ½ teaspoon of chili powder, and ½ teaspoon of smoked paprika. Cook for 5 minutes, stirring regularly.

Pour in the can of diced tomatoes and coconut milk. Stir well and bring to a gentle simmer.

Allow to cook for about 15 minutes until it thickens, stirring occasionally.

Stir in the chicken pieces and cook, covered, for 10 minutes over medium heat. Then, remove the lid and cook for another 10 minutes until chicken is cooked through.

Taste and adjust seasoning as needed. Serve hot over basmati rice or naan.