Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Then add the curry powder, turmeric, cumin, cayenne pepper, and sweet paprika, stirring well.
Add the chicken thighs, season with salt and pepper, and cook until they are lightly browned on all sides, about 7-10 minutes.
Pour in the diced tomatoes, coconut milk, and broth. Bring the mixture to a simmer, reduce the heat to low, and cook until the chicken is tender and the sauce has thickened, about 20-25 minutes.