Preheat the oven to 190°C.
Mix ginger, garlic, cumin, curry leaves, and oil in a bowl.
Smear the mixture over the chicken and place it in a lidded ovenproof dish.
Add cinnamon, bay leaf, star anise, cardamom, and water to the dish.
Cook the chicken covered for 1 hour.
Remove the lid and cook for another 15 to 30 minutes until cooked through.
Blend chutney ingredients except yoghurt until smooth and then stir into the yoghurt.
Strain the chicken cooking liquid into a pan and simmer with some chutney for 3 minutes.
Portion the chicken and return it to the sauce to keep warm.
Blanch French beans, broad beans, and peas in boiling salted water.
Drain vegetables and toss with fresh herbs, onion, olive oil, and lemon juice.
Serve the chicken and sauce with the salad and green chutney.