Chicken in tomato-coconut milk sauce

Saute 1 big chopped onion, 3 cloves of garlic, minced piece of ginger.  
Add 1 tsp. chili powder, 1 tsp coriander, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1 piece of cinnamon bark or 1/4 tsp. powdered cinnamon, dash of clove, fry gently.  
Add skinned chicken pieces, fry until slightly browned and covered with spices.  
Add 1 can of chopped tomatoes and about equal amount of coconut milk. Simmer. 10 minutes before done add a handful of champignons, quartered or halved according to size, and 1 green bell pepper, chopped.  
Serve with plain white rice and green salad, or with saffron pilaf with peas.