1. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat.
2. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes. Remove chicken. Set aside.
3. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8 to 10 minutes. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes. Add tomatoes, chicken stock, and cooked chicken. Raise heat to medium high, and cook until liquid is reduced, about 15 minutes. Meanwhile, toast pappadams. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout; add cilantro. Serve with basmati rice, and garnish with cashews. Accompany curry with pappadams and chutney.