Toast the peanuts in a dry pan on a medium heat until coloured. Be careful not to burn them.
Place the chicken in a large saucepan or casserole dish with the coconut milk and bring to a simmer. Add the peanuts to the pan.
In frying pan, pour in your homemade paste and cook over a medium heat stirring all the time until the paste has darkened and oil has started to seperate around the edges of the paste.
Once the chicken has been simmering for around 15 minutes add the paste, the potatoes, the onion, cinnamon and cardamom to the saucepan and stir well. Add the tarmarind and a little salt and half cover with a lid.
Cook on the stove top on medium-low heat for 45 minutes (you want to see bubbles but in no way do you want a rolling boil) Alternatively you can just pop it in the oven at this point at 160 degrees.
After 45 minutes the chicken should be tender and the potatoes and onion should be cooked through. There should be a lovely layer of oil at the top. Add the sugar and adjust the salt to your taste.