Preheat the oven to 200C/400F/Gas 6.
To make the tortilla, rub the tortilla with olive oil on both sides and season with salt and freshly ground black pepper.
Bake in the oven for six minutes.
To make the curry, heat the oil in a frying pan and soften the garlic and spring onion.
Add the cumin seeds, curry powder and turmeric and fry for a further minute.
Add the chicken and cook through.
Add the peppers, herbs, cream, yoghurt and lime juice and bring to a simmer. Simmer for three minutes then season with salt and freshly ground black pepper.
To serve, place the tortilla on a warm plate, pour over the curry, spoon over the yoghurt, and garnish with paprika and coriander.