In large bowl, mix broth, tomatoes, whipping cream, garlic, curry powder, ginger, garam masala, salt and pepper flakes; stir in chicken, onions and bell pepper. Pour mixture evenly over rice mixture in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil, and bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with cilantro.