In a pan, dry roast 50 grams of unsalted peanuts on low heat until golden brown. Set aside to cool.
In a blender, add the roasted peanuts, 2 chopped onions, 4 cloves of garlic, 1 tablespoon of grated ginger, 2 chopped red chillies, 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of cinnamon powder, 1/2 teaspoon of cardamom powder, and 1/2 teaspoon of cloves powder. Blend into a smooth paste.
In a large pan, heat 2 tablespoons of oil over medium heat. Add the peanut-spice paste and cook for 5-7 minutes, stirring occasionally.
Add 500 grams of diced chicken or vegetables (as per your preference) to the pan and cook for another 5 minutes, until the chicken is cooked or the vegetables are tender.
Pour in 400 ml of coconut milk and 1 tablespoon of tamarind paste. Stir well and bring the curry to a boil.
Reduce the heat to low and let the curry simmer for 20-25 minutes, stirring occasionally.
Season the curry with salt and sugar (1-2 teaspoons each) to taste. Garnish with fresh coriander leaves and serve hot with steamed rice or roti.