Step 1

Heat coconut oil in a pan.

Step 2

Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.

Step 3

Fry for a few seconds.

Step 4

Add onion, ginger and garlic and fry until they turn translucent.

Step 5

Add green chilli and curry leaves and fry for a minute.

Step 6

Now add chicken, thin coconut milk and salt.

Step 7

Cover and cook for 10-15 minutes.

Step 8

Add potato and carrot and cook until chicken and vegetables are done.

Step 9

Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.

Step 10

For tempering, heat coconut oil in a pan.

Step 11

Once the oil is hot, add onion and curry leaves and fry until golden brown.

Step 12

Pour the tempering over the chicken.

Step 13

Serve hot with Appam.