Heat the oil in a skillet over medium-high heat. Add the cubed chicken to the skillet and season with a pinch of salt. Cook until the chicken begins to brown but is not fully cooked through.

Add the garlic and half of the ginger. Stir and cook for about 1 minute, until fragrant.

Add the tomatoes and cook, stirring occasionally, for 5-10 minutes, until they begin to break down and form a sauce. Use the back of a spoon to gently crush the tomatoes as they cook.

Stir in all of the spices and continue cooking uncovered, stirring frequently, for another 5-10 minutes, until the sauce reduces and thickens.

Season to taste with salt and pepper. Turn off the heat and stir in the cilantro and remaining ginger. Serve.