Rinse and drain off excess liquid from diced chicken. Marinate with lime juice and salt; set aside.

Warm a large pan over medium heat. Dry roast fennel, cumin, black pepper, cloves, coriander seeds, cardamom and cinnamon for about 5 minutes. Empty into a plate and set aside.

Dry roast the freshly grated coconut until crispy and light brown.

Blend the spices and roasted coconut along with fresh ginger, garlic and coriander. Add a little water to make a fine thick paste.

In a large pot, heat ghee over low heat. Sauté the sliced onions until lightly brown, then add in tomato, chilli powder and turmeric powder, and continue to cook until oil starts to split. The tomato has to be throughly cooked before you proceed with the next step. Add the marinated chicken, raise the heat and sauté for about 7 – 8 minutes.

Add about 1 cup warm water and cook on medium heat, uncovered for another 10 minutess, or until curry thickens.

Add 1/2 cup coconut milk, stir enough to combine, then adjust seasoning. Garnish with chopped coriander leaves and serve warm with cumin ghee rice.