Heat oil in a large skillet over medium heat.
Add cumin seeds until they start to pop up.
Add onion, garlic, ginger and chili.
Cook until onions are translucent.
Increase the heat to medium-high, add chicken pieces and brown them lightly.
Stir in curry powder, turmeric and salt, mix well.
Pour in coconut milk and bring to a simmer.
Reduce heat and let the curry simmer for 20 minutes or until the chicken is tender and the sauce has thickened.
Garnish with chopped coriander.
Serve hot with rice or naan bread (preferable).
