Heat a skillet with oil over medium. Sauté onion until golden, then cook garlic, ginger, curry powder and ground coriander for 30 seconds.
Add shredded tomatoes, tomato paste, chicken powder (if using), curry leaves, chili powder, salt, and sugar. Simmer 5 minutes until tender. Blend the spices for a thicker sauce.
Add ground beef and chop with spatula. Brown until browned through and drain excess fat if needed.
Add coconut cream and ground coriander. Stir to combine and let the mixture simmer for 5 minutes, or until it's just beginning to thicken into rich, aromatic sauce.
Add peas (if using) and heat through 2-3 minutes. Serve and enjoy as is. Turn heat off, garnish with coriander leaves and serve steaming hot over rice or naan.