* 450 g (1 lb) of boneless Chicken thighs cut into bite-sized pieces
* 500g/1lb 2oz of Boiling potatoes, cut into matchbox sized pieces
* 2 tablespoons Ghee or Vegetable oil
* 2 medium Onions, peeled and sliced
* 5 Cloves of garlic, peeled and crushed
* 5 cm (2") Fresh ginger, peeled and roughly Grated
* 2 Red chillies, sliced, or to taste
* 142 ml (¼ pint) of good strong Chicken stock
* 1 stalk Lemongrass, chopped and bashed in a Pestle and mortar, or 3 tablespoons of prepared lemongrass
* 5 Kaffir lime leaves
* 1 teaspoon Turmeric powder
* 1 teaspoon freshly Ground coriander Seeds
* 1 teaspoon freshly Ground white Cumin seeds
* Seeds from 2 Black cardamom pods, freshly Ground
* ½ teaspoon Black pepper
* 1 teaspoon Tamarind paste
* 2 tablespoons Nam pla (Fish sauce)
* 1 teaspoon Shrimp paste
* 1 tablespoon Jaggery or Brown sugar
* 1 small Red pepper, de-seeded and thinly sliced
* 1 large fresh tomato, peeled if you wish, and chopped
'''garnish'''

* Roasted unsalted Cashew nuts or Peanuts, chopped
* Coriander leaves

===Method===
* Add the Ghee or Vegetable oil to a Wok and Saute the Onions. Once they are lightly Browned, Stir fry the Ginger, Garlic and Chillies for a minute or so. Don't allow the garlic to burn.
* Add Kaffir lime leaves, Lemongrass, Turmeric, Ground coriander, Ground cumin seeds, Ground Cardamom, Ground cumin Seeds, Black pepper, Tamarind paste, Nam pla, Shrimp paste and Jaggery or Brown sugar.
* Mix this well to combine and add the Chicken stock and Coconut milk.
* Add the Potatoes and Chicken pieces, bring to a Boil then reduce the heat, cover and Simmer for 40 minutes or until the potatoes are cooked.
* Pop the chopped tomato and red pepper into the curry when there is 15 minutes to go.

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