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Ingredients:
3 tbsp. Vegetable oil
1/4 tsp. Whole cumin seeds
1 med Onion, peeled & chopped
1/4 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/4 tsp. Ground cloves
1 tsp. Ground coriander
2 Garlic cloves, peeled & minced
1 1/2" piece of fresh ginge, grated
1 tbsp. Tomato paste
2 lb Boneless and skinless chicken thighs or breasts  
1/2 tsp. Salt
1/4 ts Cayenne pepper
1 tb Lemon juice
1 cup Coconut milk

Preparation:
1.  Heat oil in large skillet over medium heat. When hot, put in cumin seeds. After a few seconds, add the onion. Stir fry for 7 minutes. Turn heat to low, add the spices in the order set out above. Mix well

2. Add the garlic and ginger. Fry, stirring for 3 minutes. Add the coconut milk,   tomato paste, chicken, salt, cayenne and lemon juice. Stir well, cover, simmer for 10 minutes. If it is too dry, add some chicken stock. Stir gently while cooking on occasion.

3. Serve over rice.