Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.
Fry for a few seconds.
Add onion, ginger and garlic and fry until they turn translucent.
Add green chilli and curry leaves and fry for a minute.
Now add chicken, thin coconut milk and salt.
Cover and cook for 10-15 minutes.
Add potato and carrot and cook until chicken and vegetables are done.
Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.
For tempering, heat coconut oil in a pan.
Once the oil is hot, add onion and curry leaves and fry until golden brown.
Pour the tempering over the chicken.
Serve hot with Appam.
Make this curry in coconut oil for authentic taste.Making coconut milk fresh at home gives the best taste. But if not possible, you can use canned coconut milk well.Thin it down with water to make thin coconut milk.