Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken
  60      grams         onion
   2                    chile -- fresh
  25      grams         coconut
 100                    nuts -- cashew, fresh
   2                    clove
   2                    cardamom
   4                    eggs
     1/2  teaspoon      turmeric
   1      teaspoon      salt
  60      milliliters   tomato paste
  60      grams         yogurt
   1      teaspoon      paprika
   1      teaspoon      chile powder
   3      teaspoons     curry paste
  50      milliliters   oil
                        curry leaf sprigs
  60      milliliters   -water
  25      grams         raisins
                        ***rice***
 225      gram          rice -- Basmati
  60      grams         onion
   3                    cardamom
   3                    clove
  50      milliliters   oil
                        curry leaf sprigs
     1/2                lemon grass stem
   2                    cg cinnamon stick
     1/2  teaspoon      turmeric
 500      milliliter    stock

Preparation:

Joint and wash the chicken. Chop one onion and make the other into onion rings. Crush the cardamoms and cloves. Put the chicken into a pan and add the salt, vinegar, curry powder, pepper, cardamoms, cloves and cinnamon stick. Pour in half the water and bring to the boil. Cook until the gravy is absorbed. Remove the chicken pieces and place in a bowl. Add the rest of the water to the pan, swill round and pour liquid into a tug. Heat the oil and sauté the chicken pieces, the chopped onion, curry leaves and lemon grass. When the chicken pieces are done add the onion rings and Worcestershire sauce. Pour in the liquid from the tug, mix well and bring to the boil. Lower heat and allow to simmer for a further 3 minutes, then discard the cinnamon stick and serve immediately.