Begin by making the curry paste. Place all of the dry ingredients (the contents of the cardamom pods, chillies, cumin and coriander seeds etc.) in a dry frying pan, heat until the seeds start to pop, stirring constantly then place in a grinder and grind to powder. Add the powder from the grinder and any additional powdered spice to a mixer then continue by peeling and roughly chopping the lemongrass, turmeric roots (being careful to wear gloves to avoid staining your fingers yellow) and galangal. Re-heat the pan and dry-fry these for a short time stirring constantly then add to the mixer with 100 millilitres of water and blend to a fine level. Add this back to the pan and re-heat, adding the salt and palm sugar then stir frying for one minute. Reserve in a cup for later then use the dry pan to roast the peanuts until they are golden brown and reserve these for later.

Peel the potatoes and cut them into bite sized portions then heat the saucepan and add the coconut milk, mix in the curry paste and add the bay leaves, mix thoroughly then bring to a simmer and add the potatoes and cook for 10 minutes. While this is happening, remove any fat or sinew from the chicken and cut into bite-sized pieces. After 10 minutes add the chicken and peanuts and simmer for another 8 minutes. Now add the tamarind, cashew nut paste (a handful of cashew nuts blended for 10 minutes) salt and palm sugar, stir thoroughly then remove from the heat and serve with boiled rice.