In a heavy based pan, heat oil on medium heat. Add garlic, ginger and onion. Cook until fragrant and slightly golden. Add spices and fry for a further two mins. Add chicken pieces and mix until covered with spice mix. Add kaffir lime leaves, chilli, tomatoes, potatoes, carrots, stock and cream. Increase heat until boiling, mix then reduce heat to a gentile simmer and cover.

Cook for half an hour until vegetables are tender and sauce is rich. Season curry with salt and garnish with fresh coriander leaves. Serve with basmati rice on the side.