Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  kilograms     chicken
   3                    tomatoes
  50      grams         shallots
   1                    chile -- fresh
   3      slices        ginger
   2                    garlic cloves
   3                    cardamom
   2                    clove
   1      teaspoon      chile powder
   1                    cg cinnamon stick
   2      teaspoons     paprika
   1      teaspoon      salt
   3      teaspoons     curry powder
     1/2  teaspoon      fenugreek
   2      teaspoons     vinegar -- brown
  75      milliliters   oil
                        curry leaf sprigs
     1/2                lemon grass stem
 300      milliliter    coconut milk -- thick
     1/4  teaspoon      curry powder
     1/2                lime -- juice of

Preparation:

Wash and joint the chicken and place in a dish. Slice the tomatoes, shallots and chile and grind the ginger and garlic together. Crush the cardamoms and cloves and sprinkle onto the chicken. Add the chile powder, cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes. Heat the oil and when hot add the curry leaves and lemon grass, shallots, chile, garlic and ginger. Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes. Add the chicken and stir-fry for a further 5 minutes. Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly and simmer until chicken is tender. Discard the cinnamon stick and sprinkle the curry powder and lime juice on top just prior to serving.