Heat the oil in a large saucepan, add the onion and cook over a low-medium heat for 10 minutes, covered. Add the carrot and cook for a further 5 minutes.
Increase the heat, add the chicken and cook for 5 minutes. Stir in the garlic and spices and cook for a further 1 minute.
Pour in the coconut milk. Make up 250ml stock using ½ the stock cube. Add the stock to the pan, bring to a simmer and cook, covered, for 10 minutes. Check the chicken is cooked right through before serving with the steamed rice and naan bread.