Heat half the butter in a large pan over a medium heat, then add the onion and cook for 3-5 minutes, or until the onion is tender.
Turn the heat down to low, then add the garlic, chilli, ginger, coriander stalks and spices and cook for 1 minute to release the fragrances.
Add the tomato paste, lemon juice, chicken stock, remaining butter and coconut cream, then increase the heat to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated, then simmer for 20 minutes with the lid on, stirring occasionally.
Remove the lid and cook for a further 5-10 minutes, until the chicken is cooked through and the sauce has thickened.
Serve with cauliflower rice and garnish with the remaining coriander leaves.