Preparation / Directions:
Heat 1 tsp oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 8 minutes. Transfer to plate.
Heat remaining 1 tsp oil in same pot over medium-high heat. Add onion and garlic; saute until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.