Heat oil in a large frying pan and brown the chicken thighs, in batches if necessary.
Add the garlic, ginger, leeks and sweet potatoes to the pan and allow to fry for about 5 minutes.
Stir in the tomato paste and Italian Herb then add the water and KNORR Chicken Stock Pot.
Bring to the boil then reduce the heat and allow to simmer for about 25 minutes or until the chicken is cooked through.
Mix the corn flour with a little water to make paste and add to the pan, allow to simmer for 2 minutes to thicken.