In a large pan, heat the vegetable oil over medium heat.

Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.

Add the diced chicken breast to the pan and cook until browned on all sides.

Sprinkle the curry powder, ground turmeric, and ground cumin over the chicken and stir well to coat.

Pour in the tin of chopped tomatoes, coconut milk, and water. Stir to combine.

Season with salt to taste.

Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with chopped fresh coriander before serving.

Serve hot with rice or naan bread.