Buckingham Palace Curry

1 young chicken
1/3 cup chopped onions
2 tablespoons clarified butter
2 tablespoons chopped almonds
2 tablespoons Kashmiri Mild Curry
2 Bouillon cubes, dissolved in water
2 tablespoons fresh grated coconut
2 tablespoons coconut milk
Salt and pepper

Cut chicken into pieces. Cook onion in butter, add almonds and chicken, salt and pepper to taste. Cook 5 minutes, turning several times, then add bouillon to cover, stir in Kashmiri Mild Curry. When tender, add the finely grated coconut mixed with the coconut milk. Simmer until chicken is cooked all the way through, serve over rice. Serves 4.