In a large skillet or saucepan, heat the olive oil over medium heat.

Add the chopped onion and sauté for 3-4 minutes until it turns translucent.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Sprinkle the curry powder, sugar, ground cinnamon, and salt into the skillet. Mix well to coat the onion mixture with the spices.

Incorporate the tomato paste, stirring it in to combine with the spiced onion mixture. Allow it to cook for about 2 minutes, allowing the flavors to meld.

Pour in the chicken stock and coconut milk, stirring to create a smooth and aromatic base.

Simmer the sauce until desired consistency.

Taste and adjust the seasoning with more salt if needed, and serve.