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Start by prepping the ingredients. Then preheat a large skillet (12") over medium-high heat.
When the pan is hot but not smoking, add the oil along with the onion, garlic, and ginger. Turn the heat down to medium-low and cook for 4-5 minutes or until turning translucent.
When the onion mixture is done, add the curry powder, cumin, ½ tsp garam masala, & the turmeric. Turn the pan back up to medium heat, and cook for 30-60 seconds.
Add the diced tomatoes and coconut milk. Stir to combine and bring the mixture to a simmer on low for 6-8 minutes.
Next add the cubed chicken and mix to combine. Bring the curry back to a simmer and cook stirring occasionally until the chicken is done in the center, 8-10 minutes. If you run short on liquid, add a touch of chicken broth to bring the consistency you desire.
When the curry is done, season to taste with sea salt and black pepper, (add the optional cayenne pepper for spice) and add the optional chopped fresh cilantro. Stir to combine and serve right away.