Toss chicken pieces with salt, pepper and ¼ teaspoon of the cinnamon.

In a deep skillet, heat oil.

Add chicken pieces and brown on both sides. Drain out excess oil.

Add coconut milk, onion, garlic, cloves, remaining cinnamon, mustard powder, paprika, parsley and cilantro.

Bring to a boil. Reduce to a simmer and cook on medium low heat, covered, until chicken is cooked through, about 30 minutes.