Preparation:
Cut chicken up into desired pieces.
Dry roast the spices and coconut in a large pan (until coconut is a light brown, taking care not to burn the spices). Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and grind to a powder. Fry the spice mixture in some ghee for a few minutes. Add the chicken and brown. Add salt and a little water and simmer until chicken is cooked. Sprinkle lemon juice over dish a few minutes before serving. |