Peel and grate the ginger. Add the grated ginger and cinnamon to the pot.
Next, add the curry paste and stir well.
Be sure to taste the sauce, and adjust the amount of curry paste to your taste and according to the manufacturer's instructions. I've ruined a curry before by using too much!
Cut the chicken breasts into pieces. Add them to the wok and stir-fry for a few minutes.
Add the peeled tomatoes and coconut milk. Simmer for 20 minutes over low heat.
Rinse and chop the cilantro. Add the lime zest, then the juice. Season with salt and pepper.
Sprinkle the dish with freshly chopped cilantro just before serving.