Creamy Tomato Chicken Curry

1. 1. Heat coconut oil in a large wide saucepan over medium-high. Add ginger and garlic, stirring, until softened, about 2 minutes; season with salt. Add garam masala and red pepper and cook until fragrant, about 30 seconds. Optional, add in a dash of honey.
2. Add tomatoes along with juices and bring to a boil, smashing down on tomatoes with a wooden spoon until pieces are no bigger than 1”. Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8–10 minutes. Add coconut milk and cook, stirring occasionally, until sauce thickens, 10-15 minutes; taste and season with salt, if needed. Add chicken and reduce heat to low. Cook, covered, until chicken is cooked through, 15-20 minutes. Season with salt.
3. Serve with brown rice and fresh cilantro.