Heat coconut oil in a pan.
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 shallots and curry leaves and fry until golden brown.
Pour the tempering over the chicken.