Tip the dry-fried spices and the ground pepper into the saucepan and add the cinnamon stick, chilli, ginger and garlic. Fry for a minute or two. Add the tomatoes and tomato purée /span and let them simmer briefly, then add the coconut milk and stir to combine. Add the chicken and simmer for 20 minutes. Season to taste. Serve topped with fresh coriander leaves and white rice on the side.
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