• Step 1: In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes.
• Step 2: Add the minced garlic and grated ginger to the skillet and cook for an additional 1-2 minutes, until fragrant.
• Step 3: Add the bite-sized chicken pieces to the skillet and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
• Step 4: Stir in the chili powder, cumin, coriander, paprika, salt, and black pepper. Sauté for 2-3 minutes to toast the spices and coat the chicken evenly.
• Step 5: Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through.
• Step 6: Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning as needed.
• Step 7: Serve the karai chicken warm, garnished with chopped cilantro. Enjoy!