Heat oil in a large skillet over medium heat. Add onion, garlic and ginger. Saute until onion is translucent.
Stir in curry powder, turmeric, cumin and cinnamon. Cook for 1 minute.
Add chicken pieces and brown on all sides.
Pour in diced tomatoes and coconut milk. Bring to a boil.
Reduce heat and simmer for 25-35 minutes or until chicken is cooked through and sauce has thickened.
Season with salt and pepper. Garnish with chopped cilantro.
