Prep. time: 10 minutes
Cooking time: 1 1/2 hours

1. Cut up the chicken and thinly slice the two large onions; 
2. cut the chilies into strips and remove the seeds; mash 1 clove of garlic with a little salt and pepper, the ginger root and the small onion to form a paste. Rub the chicken pieces well with this paste. Set aside.  
3. In a Dutch oven, melt the ghee and sauté the sliced onions and chilies. When the onions are translucent, add the crushed curry leaves, cinnamon, cloves and cardamom. Add the chicken, the remaining paste, and the turmeric. Mix well and sauté for 5 minutes. 
4. Cover with boiling salted water and cook gently for 35-45 minutes. Add the lime juice and coconut milk and simmer again over very low heat for 10 minutes longer. Taste and correct the seasoning if necessary.
5. Serve with rice and, if you want an authentically Indian meal, various accompaniments such as: dal, pappadam, chutney and vegetable curry.