slice the chicken into flat broad pieces and add to a mixing bowl with half the spices. Toss to coat fully
Heat a large pan of oil on medium high, then cook the chicken til no longer pink, about 5 minutes
use a slotted spoon to remove the chicken from the pan. Add the vegetables, garlic, ginger, tomato paste and remaining spice mix and cook til onions soften, about 5 minutes
Return the chicken to the pan, add the coconut milk, stir to combine then cover and cook on medium low for 30 minutes, check and adjust seasoning every 10 mins or so with lime juice and salt
Remove the lid from the pan, stir and simmer uncovered another 3 minutes til sauce thickens.
Serve over rice, optionally garnish with cilantro