Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.
Add the chicken to the sauce and simmer gently for another 20 - 30 mins, until the chicken is cooked.
Stir from time to time.
:- If the sauce gets too dry, add a little hot water.
10 mins from the end, add the creamed coconut pieces and stir to melt them.
:- Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce.
:- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top.
:- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.