Blend the shallots, ginger, garlic, and 1/4 cup water together in a blender or food processor to create a thick paste. If it’s not coming together, add up to another 1/4 cup of water.
Toss the chicken with 2 teaspoons kosher salt and 2 teaspoons garam masala.
Heat 1 tablespoon of olive or coconut oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the chicken and cook for 3 to 5 minutes or until browned. Remove and set aside.
Heat the remaining tablespoon of vegetable oil over medium-high heat in the same pot and add the shallot mixture. Cook for 3 minutes, stirring occasionally. Then add the remaining teaspoon of salt, remaining teaspoon garam masala, turmeric, black pepper, and cayenne, and let cook, stirring often, for 1 minute.
Add the can of tomatoes, tomato paste, and 1/4 cup water to the pot and stir to combine. Add the chicken back to the pot and bring to a low simmer. Reduce the heat and allow to simmer for 10 minutes.
Remove from heat and stir in the coconut cream.
Serve topped with cilantro and alongside brown rice noodles or naan.