Fry the chicken in a pan until thoughly cooked, add the onion and cook on a low heat for 4-5 mins.
Add the chopped tomatoes, garlic, corriander, tumeric, ginger, salt, pepper and cinnamon all together and simmer on a low heat for 10 minutes.
Now transfer to a casserole dish and place in an over at 160° C for 30 mins to allow the flavours to blend.
Lift out the oven and serve.
Can be accompanied by rice or naan breads, or on it's own.
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