1. Heat oil in pan, add diced chicken (skin removed) in batches, cook until well browned all over. Set aside on absorbent paper. 2. Drain all but 1 tablespoon of juices from pan. Add diced onions, chilli, cinnamon, cumin, ginger and garlic to pan. Cook until fragrant and onions are soft. 3. Return chicken to pan and add diced potatoes, 1/2 cup of water and undrained tomatoes. 4. Simmer covered for about 15 minutes until chicken and potatoes are tender. Serve with crusty bread if desired.