Cut the chicken into 8 pieces and rub with
the lime and salt. Set aside to stand for 20 minutes. Heat a wok with
oil and saute the shallots until golden brown. Add ground spices, lemon
grass, whole spices, pandanus leaves, curry leaves and chicken. Cook for
a few minutes and then add the coconut milk and pounded coconut.
Continue cooking until the chicken is cooked and the gravy has
thickened. Stir occasionally. Serve hot with white rice or steamed