Finely dice the onion and garlic.
Heat your large saucepan. Add the olive oil and lightly fry the onion and garlic.
Remove the onion and garlic from the saucepan. Then add the chicken and brown on medium heat.
Add in all of the spices (ginger, coriander, paprika, onion flakes and cinnamon) and mix through.
Add the onion and garlic back in, as well as the bone broth, tomato passata and coconut cream.
Stir, place the lid on and simmer on low for approximately 10 minutes.
Remove the lid, add your chopped vegetables and simmer for approximately another 10 minutes stirring occasionally. Cook until all the vegetables and chicken are cooked through.
Season with salt to taste.
Serve on a bed of rice. Garnish with chopped coriander and cashews