Caribbean Chicken

2 T olive oil
salt and freshly ground pepper
1 small onion, chopped
2 cloves garlic, chopped
1/2 cup coconut milk
1 can (14 oz) crushed tomatoes
2 pinches ground cinnamon
4 boneless chicken breasts halves, cut into chunks
2 T curry powder
cilantro leaves, coarsely chopped

Heat oil in a large skillet over medium-high heat. Add onions and
garlic and cook, stirring, until golden brown.  Add tomatoes, chicken,
and sprinkle curry powder; season with salt and pepper. Reduce heat to
low, and cook, stirring, until mixture has thickened and chicken is
cooked through, 15 to 25 minutes.  Add coconut milk and stir until
well combined; cook 5 minutes more. Sprinkle with cinnamon. Garnish
with cilantro and serve.