Recipe(tried): Wyvern's Chicken Curry with Coconut

One of the best chicken curry I'd ever tasted!
We had this with a bed of Basmeti rice, a bowl of chickpea dahl, and some cooling cucumber raita last night. It was really delicious! Enjoy!
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Wyvern's Chicken Curry with Coconut
(from "The Conran Coobook", p. 308)

This is an Anglo-Indian recipe from 1878. Wyvern was the nom-de-plume of Colonel Kenney Herbert, a cavalry officer in the Indian army in the late nineteenth century. Seeing the young English mem-sahibs struggling to feed their households and entertain guests in impossibly difficult conditions, with unfamiliar ingredients and servants from a totally different culture who were cooking in the most appalling filth and heat, he wrote several books of recipes and advice for them. He later opened the 'Commonsense Cookery Association' and a school in Chelsea propounding the virtue of simplicity in all of cooking. This delicious curry recipe exemplifies his straightforward approach.

Serve 4
1 nice young chicken, preferably free-range, with the giblets
55g/2 oz. Clarified butter
300-450ml/ - pint thick coconut milk
salt
2 t. lemon juice

For the curry powder (enough to use on 2 occasions):
2 t. turmeric
4 t. ground coriander
1 t. each: ground cumin, ground fenugreek
t. each: poppy seeds, ground ginger, chili powder, freshly ground pepper (I think this "black pepper".)
t. mustard seeds


For the curry paste:
2 small onions
3 garlic cloves
a piece of fresh root ginger, about the size of a large walnut
t. each: ground cloves, ground cinnamon, ground mace, ground cardamom
a few sprig of fresh coriander
3 or 4 blanched almonds

Cut the chicken into joints and skin them. Use the giblets to make about 150ml/ pint stock (or use chicken stock). Mix together the ingredients for the curry powder.
Put the ingredients for the curry paste in a food processor and reduce to a puree. Fry the paste gently in half the clarified butter until it is just starting to brown. Add a heaped T. of the curry powder and stir well. Fry the mixture for 2-3 minutes, then slowly add half the coconut milk, stirring. Leave the curry sauce to simmer for about 15 minutes.
In a separate pan, fry the pieces of chicken in the remaining clarified butter until they are golden brown all over. Transfer them to a heavy saucepan. Pour the curry sauce over the chicken and leave it to marinate for 30 minutes.
Season with salt and put the pan over a moderate heat. Simmer very gently for 45 minutes to 1 hour. Add a little giblet stock if the sauce is getting too thick. When the chicken is cooked, stir in the lemon juice and the remaining coconut milk; taste for seasoning and adjust this if necessary. Heat through gently before serving.