In a small pot, heat 1 tbsp of the olive oil on medium heat. Add the onion, carrot, celery, tomatoes and garlic. Cook for 30 minutes on low heat.
Blend the vegetables together into smooth paste, and set aside.
In a large pot, heat up 1 tablespoon of olive oil. Add the chicken and potatoes. Add all remaining spices and stir. Cook for 10 minutes on medium heat.
Add the chicken stock and veggie paste and reduce heat to low. Let it simmer, and cook until chicken is cooked through for another 10 minutes.
Lastly, add the cream, and cook for about 10 minutes again.
Garnish with some fresh coriander and serve!