Heat oil, add clove & cardamom sauté for 10 mins or until roasted.

Add onion sauté until brown. (Approx 15 mins)

Add ginger garlic paste and sauté until rich aroma. (Approx 10 mins)

Add a bit of water (Approx 1/2 cup)

Add spices and sauté until oil floats on top (Approx 10 mins)

Add tomatoes & 1/2 tsp salt, cover & cook until tomatoes dissolve, keep adding water to keep the thickness.

Add Potatoes stir until evenly coated

Add chicken and stir until evenly coated with curry, cover and cook for 5 to 10 mins until chicken no longer pink.

Add 2 - 3 cups of coconut milk powder stir until dissolved and just about to cover the chicken & potatoes.

Cover and cook until potatoes are cooked.