How to Make It
Place chile, garlic, tomato paste, shredded coconut, ginger, curry powder, garam masala, coriander, cumin, 2 tablespoons of the oil, and ½ teaspoon of the salt in a food processor or mini food chopper; process until smooth, about 45 seconds, stopping to scrape down sides as needed. Set mixture aside.
Heat remaining 1 tablespoon oil in an enameled heavy-bottomed skillet over medium-high. Add chicken; cook, stirring often, until browned on all sides, about 8 minutes. Discard drippings in skillet, reserving chicken and 1 tablespoon drippings in skillet. Stir in curry paste mixture, onion, diced tomatoes, lime juice, and remaining ¾ teaspoon salt. Bring mixture to a simmer over medium; cover and cook until slightly thickened, about 10 minutes. Remove from heat; stir in cream. Garnish with cilantro. Serve over cooked basmati rice.