Preheat oven to 220C/200C fan forced. Sprinkle the garlic and ginger over the base of a large baking dish. Nestle the chicken amongst it. Spread the curry paste over the chicken. Drizzle with oil. Season.
Roast for 15-20 minutes or until vegetables and chicken start to turn golden. Reduce heat to 180°C/160°C fan forced. Use tongs to turn the chicken over. Drizzle the tomato around the chicken. Sprinkle the lentils over the tomato and pour over the stock. Roast for a further 30 minutes or until the stock is absorbed and the chicken is cooked through. Top with sour cream and coriander.