Heat a pot over medium heat. Add the coconut cream and simmer until it starts to boil. Add the curry paste and cook until the oil separates from the coconut cream.

Add sliced onions and stir-fry.

- Add the chicken drumsticks and stir to coat with the curry sauce.

- Add the cashews (use plain roasted cashews; salted ones will make the curry too salty).

- Add the potatoes and stir.

- Add the sliced onions and stir.

- Add the chicken drumsticks.

Add the coconut milk.

- Simmer until the chicken is tender, about 45–60 minutes. Stir occasionally to prevent the bottom from burning.

- Add more coconut milk if needed.

- Simmer until the chicken is soft.

Add the coconut sugar.

- Add the tamarind paste.

- Add the fish sauce and salt.

- Continue simmering until everything is well combined. Serve hot.

- Add the coconut sugar.

- Simmer until well blended, then serve.