Heat the oil in a large saucepan over moderate to high heat until hot. Add the chicken and cook, stirring constantly until evenly browned. Transfer to a plate and set aside. Add 2 tablespoons of coconut cream to the pan. Cook over moderate heat for 20 seconds or until hot. Add the curry paste and cook for 1 minute. Return the chicken and juices to the pan. Add the coconut milk, stock, Amarula, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, brown sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine. Reduce the heat to a lower temperature. Cover with a lid and simmer, stirring occasionally, for 1 to 1½ hours or until the chicken is tender, and the potatoes have cooked through. Serve with rice and garnish with coriander.