To prepare the rice, place the jasmine rice in a heavy-based pan with the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce the heat to low. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender.
Meanwhile, heat a heavy-based pan with the oil over a medium heat. Add the spring onions, ginger, cinnamon and cardamom pods and stir-fry for 20 seconds. Stir in the turmeric and chilli powder and cook for 30 seconds to 1 minute until fragrant, stirring.
Reserve a few coriander sprigs for garnish and blend the remainder with the coconut milk in a mini food processor or with a hand blender. Stir into pan with the stock and bring to the boil.
Reduce the heat and simmer for 1-2 minutes, then stir in the chicken and vegetables and season with the salt. Continue to simmer for 2-3 minutes (cook longer if using thicker pieces of chicken) until the chicken and vegetables are tender, stirring constantly. Add the lime juice to taste.
Remove the lid from the rice and fluff up the grains with a fork, then divide among warmed bowls and ladle over the Keralan chicken curry. Garnish with the reserved coriander sprigs and lime wedges to serve.