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Heat oil in a large deep frying pan over medium-high heat. Cook onion, stirring occasionally, for 3-4 minutes or until starting to brown. Add garlic, ginger, curry powder, garam masala and cinnamon, and cook, stirring, for 30 seconds or until fragrant.
Add chicken and cook, stirring occasionally, for 2-3 minutes or until chicken is starting to brown. Stir in tomato paste. Add coconut milk and bring to a simmer. Reduce heat to medium and simmer, covered, for 15 minutes or until chicken is cooked through and tender. Uncover and cook for 5 minutes, stirring occasionally, or until sauce thickens slightly. Season.
Remove from heat and cool, covered, for 5 minutes. Stir in half the yoghurt. Sprinkle with coriander and serve with pappadums, chutney, remaining yoghurt and rice.