Prepare the curry paste by heating 2 teaspoons of vegetable oil in a skillet over medium heat.

Add the large sliced onion, chopped ginger, garlic cloves, cinnamon stick, cloves, fennel seeds, coriander seeds, cardamom pods, and green chilies to the skillet.

Cook until fragrant and the onions have softened, then add the cashew nuts and continue cooking for another minute.

Stir in the natural yogurt to create a smooth paste. Set aside.

In a separate large pot, heat 2 tablespoons of vegetable oil and add the bay leaf, star anise, remaining cloves, and cinnamon stick. Allow to infuse the oil for about 30 seconds until fragrant.

Add the 2 thinly sliced onions and cook until translucent and starting to turn golden.

Add the chicken pieces and cook until no longer pink on the outside.

Pour in the curry paste and stir well to coat the chicken.

Add the green beans and pour in the coconut milk. Bring to a gentle simmer.

Let the curry simmer for about 20 minutes until the chicken is cooked through and the flavors have melded together.

During the last few minutes of cooking, stir in the fine ginger strips, lime zest, and lime juice.

Taste and adjust seasoning if needed.

Just before serving, fold in the fresh coriander if using.

Serve garnished with additional coriander leaves and lime slices.