Heat oil in a deep frying pan and add chicken pieces.
Brown the chicken on each side for one minute and set aside on a plate.
Cook chopped onions, garlic, one chilli, and tomatoes in the pan for five minutes.
Grind turmeric, cumin, coriander seeds, and cardamom pods in a mortar and pestle.
Add the ground spice mixture and lime juice to the pan.
Stir in 275ml chicken stock and 800ml coconut milk and bring to a boil.
Return chicken to the pan and simmer for 20 minutes until thoroughly cooked.
Grind the second chilli and fresh basil into a smooth paste.
Stir the basil paste into the chicken and season with salt and pepper.
Serve the finished chicken curry with hot cooked basmati rice.