Make the powder by toasting the whole spices and grinding everything together. You could also just augment a store bought curry powder with extra nutmeg and cinnamon.

Sear and fully cook the chicken. remove from pan and set aside. Dice onion, carrot, and potato. Cook onion to sweat, about 5 minutes. Add the potato and carrot. Cook and stir well for about 5 minutes. Add the garlic and ginger, and also the chile-garlic oil and stir. Add the stock and bring to a simmer. Meanwhile bruise and break the lemongrass stalks with the back of your knife and toss them into the pot. Allow to simmer about an hour. Stir in the tomatoes, coconut milk, and cooked chicken (shredded). Simmer half hour. Remove the lemongrass stalks and add in the beans (strained and rinsed). Cook another half hour before serving.