In a bowl, add the marinade ingredients together and stir until combined.
Cut the chicken into bit sized pieces and toss into the marinade until cover completely. Let the marinate for at least 1 hour or overnight in the fridge.
In a large, non- stick saucepan, heat the oil over a medium heat and fry off the onion, garlic, green chilli and ginger. Fry for 8-10 minutes until onions are soft and brown.
Add the tomato puree and the spices to the pan for 2 minutes until fragrant.
Add the chicken stock and marinated chicken to the saucepan and cook for 15 minutes.
Add the leftover marinade to the saucepan and let simmer for 8 minutes.
Serve with basmati rice, lime wedges and mango chutney and Easy Flatbread.