Marinate 300 grams chicken with 1 teaspoon of the spice mixture and 1 teaspoon ginger and garlic crushed. Leave for a couple of hours, ideally overnight
Sear the chicken on the outside in a very hot pan, but don't cook through. Set aside.
In a pot on medium heat, add 2 tablespoons coconut oil, the rest of the ginger and garlic and 15-20 chopped curry leaves, ½ teaspoon to 1 teaspoon green chillies.
Saute for 20 seconds, then add the rest of the dry spice mix.
Saute for a further 20 seconds, add all the vegetables except the coriander. Saute for a couple of minutes until lightly browned.
Add some salt and pepper and 1 ½ cup of any variety of stock.
Cover with a lid and let simmer for 10-15 minutes, until the potatoes are cooked through.
Chop up the marinated chicken, add to the pot with 1 tablespoon of ghee.
Add 2 cups coconut milk (or 1 cup coconut cream) and keep stirring for 5-10 minutes until it reduces and becomes thicker.
Top with toasted cashews and serve.
