Heat the oil In a heavy bottom pot over medium high heat. Add in the onion pieces and fry until golden brown. Add in the curry and bloom the spices for 1 minute.
Add in the chicken pieces and season with salt. Add in the coconut milk, ginger and garlic. Reduce the heat to medium low and continue to stir until the chicken is cooked through, about 10 minutes.
Serve with fresh cilantro leaves and cauliflower rice.