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Coat chicken with paprika, salt, pepper and oregano.
Marinate chicken mix for about 15 mins while chopping the garlic, onion, spring onion, coriander and grated the ginger.
Sear the chicken in some extra garlic. Once seared on all sides, remove chicken from the pan and set aside.
Throw the garlic, ginger and onion in the pan with stock to deglaze the pan. Give that a few minutes till the onions are getting soft.
Pour in the coconut cream and the tomato paste, 1 tsp oregano and a little salt and pepper.
Simmer for a few minutes then add chicken back into the pan.
Throw in a handful of the chopped coriander and stir it through. Let that cook for a few minutes till the sauce has reduced a bit.
Serve over rice and garnish with more chopped coriander (and chopped spring onions if desired.)