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Heat 1 tablespoon of olive oil in a high-sided skillet or saucepan. Once the oil is hot (it will shimmer) add the garlic, onions, and ginger. Cook for about 5-8 minutes until the garlic and onions are soft and translucent and the ginger is fragrant.
Once everything is very fragrant and soft add in the tomato purée and spices- curry powder, turmeric, and sugar. Stir well to get the onions coated in the tomato puree and spices. Add in the soy sauce. *See note 1
Add in the tinned chopped tomatoes and coconut cream and milk. Scrape up any brown bits from cooking the onions and garlic. Whisk well to make a smooth sauce. Taste and adjust the seasoning. Add in any ingredients the sauce needs to balance the flavour. *See note 2
Once you've adjusted the seasoning, bring the sauce up to a gentle simmer and add in the diced chicken. Cook for about 15 minutes, until the chicken is cooked through. Stir in the chopped coriander and squeeze in some lime juice. *Add in extra vegetables. See note 3.
Divide between bowls and serve with fluffy rice, naan bread, popadoms, and some Greek yoghurt if desired.