Exotic Ginger and Cumin Chicken

1 tbsp vegetable oil, divided
2 lb boneless skinless chicken breasts, cut into bite size pieces
2 tsp minced garlic
^1/2 cup chopped onion
1 tbsp finely chopped ginger root (or 1/2 tsp ground ginger)
^1/4 to ^1/2 tsp cayenne pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
^1/2 cup chicken stock
1 can stewed tomatoes
2 tbsp tomato paste
2 tsp granulated sugar
^1/2 tsp salt
^3/4 cup low-fat plain yogurt
2 tbsp chopped fresh cilantro (optional)

1. In a large saucepan or Dutch oven, heat 2 tsp of the oil over medium-high heat. Add half of the chicken and cook for 2 to 3 minutes or until brown. Remove from pan and set aside. Repeat with remaining chicken.

2. Add remaining oil to pan; add garlic, onion and ginger. Reduce heat to medium and cook, stirring constantly, for 4 to 5 minutes or until softened but not brown. Stir in cayenne, coriander, cumin and turmeric; saute for 1 minute or until fragrant. 

3. Stir in stock, tomatoes, tomato paste, sugar and salt; return chicken to pan. Bring to a boil; reduce heat and simmer for 5 minutes or until chicken is no longer pink inside.

4. Stir in yogurt and cilantro, if using; simmer over very low heat for 1 to 2 minutes.