Heat the vegetable oil in a large pan over medium heat.

Add the chopped onion and sauté until it becomes soft and translucent.

Stir in the minced garlic and grated ginger, cooking for another couple of minutes until fragrant.

Add the minced chicken and cook, breaking it apart with a spoon, until it turns brown and cooked through.

Sprinkle in the ground cumin, ground coriander, turmeric, garam masala, and chili powder. Stir well to coat the chicken evenly with the spices.

Pour in the canned chopped tomatoes and season with salt. Stir everything together.

Simmer the curry for about 15-20 minutes, allowing the flavours to meld and the sauce to thicken.

Garnish with fresh coriander leaves before serving.