In a large soup pot or dutch oven, heat 1 tsp of oil over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on both sides, about 4 minutes per side, and transfer to a platter.

Turn the heat to medium and heat the remaining oil in the same pot. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 more minute. Add the curry pwder, cumin and cinnamon, and cook, stirring frequently for 1 minute.

Add the chicken, squash, potatoes, turnips, chicken broth and tomatoes and simmer until the chicken is tender, about 25 minutes. SEason with salt and pepper ans psrinkle with cilantro. Serve in warm soup bowls.