Heat the oil and cook the chicken pieces with the onion for a few minutes. Add the curry paste. Cook for 2 minutes. Add the garlic and stir well. Pour in the stock and cook the chicken for 10 -15 minutes until the chicken is cooked and no pink remains.
Remove the cooked chicken from the pan and allow to cool, reduce the cooking juices in the pan for 5 –10 minutes until thickened. Remove the sauce from the heat and cool completely.
Stir the chutney into the cooled reduced sauce and then add the crème fraiche and mayonnaise. Fold into the chicken with the coriander leaves.
Arrange the baby gem lettuce leaves on a plate and spoon the chicken in each leaf. Scatter with coconut and flaked almonds over the chicken and serve garnished with lime wedges.