To prepare the curry
Place the potatoes in the dish along with all the other ingredients up to and including the ginger. Brush the chicken with oil, season with salt, place (skin side up) on top of the potatoes.
Mix the coconut milk, stock and curry paste in a pan, bring to the boil. Pour the hot liquid into the dish and over the chicken.
To braise in the oven
Approx. 45 mins. in the centre of an oven preheated to 200°C. Cook the curry for a further 5 mins. in the upper half of the oven. Garnish with the Thai basil.