In a large bowl, toss the chicken pieces with the curry powder, ginger, garlic powder and salt.
Heat the oil in a large skillet over medium high heat. Add the shallot. Cook, stirring often for 2 minutes.
Add the chicken. Cook, stirring occasionally, for about 5 minutes.
Add the tomato paste and stir for 1 minute.
Add the coconut milk and bring to a rapid simmer, then reduce heat to medium low, cover and simmer for 8-10 minutes until the chicken is cooked through.
Sprinkle with parsley.
Serve over cauliflower and broccoli "rice" (directions below)