Heat the oil in a large heavy bottom saucepan and add in the cloves, peppercorns and cardamom. Fry them till the oil gets hot and they start to sizzle. Add in the sliced red onions and mix well. Once they start to turn translucent add in the two green chillies and ginger and sautee. Then add the curry leaves and continue to satuee.

Once the onions are just getting a slight bit of colour you want to add in the chicken and continue sauteing. You don't want to get any colour on the chicken you just want it to start cooking. So keep the heat on medium. Season the chicken generously with salt. When the chicken turns colour from pink to white then add in the 300ml of water.

Bring the water to the boil and turn the heat down to medium, cover with a lid and cook for 10 minutes.

Then add in the carrots, green beans and coconut cream. Give everything a good mix. Bring it back up to a boil, turn the heat down to medium and cook for another 10 minutes.

After 10 minutes the chicken should be done, vegetables should be tender and it's almost ready. If you want the stew slightly thicker you can cook it without a lid for another 5-8 minutes. You can also use xanthan gum.

Finish the stew with some fresh coriander. Serve with cauliflower rice or Keto dosa.