Preheat the oven to 200C fan assisted.
Meanwhile bring a large pan of water to the boil. Part boil the potatoes for 15-20 minutes.
Meanwhile gently toast the garlic, ginger, curry powder, cumin and cayenne pepper in the oil in a small frying pan. Mix with a splash of the stock, to form a runny paste. Rub the paste into the chicken thighs. Set aside to marinate whilst the potatoes cook.
Put the part-cooked potatoes, cherry tomatoes, marinated chicken thighs, chillies, peppers and carrots into a large roasting tray and mix well. Season with salt and pepper. Pour over the remainder of the chicken stock. Bake for 45-60 minutes, until the chicken is cooked through, the vegetables are tender and potatoes are soft.
With 15 minutes remaining of cooking time, bring a pan of water to the boil. Gently boil the brocolli until tender. Add to the tray bake and stir through, add a squeeze of lime and sprinkling of fresh coriander. Serve into 4 portions, 2 thighs per portion.