In a large dutch oven over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden.
Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
Add tomato paste, coconut milk, and chicken to the pan. Stir over medium heat until sauce begins to bubble. Reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through.
Taste for seasoning and add salt as needed. Garnish with fresh, chopped cilantro and lime wedges for squeezing on top.