Joint the chicken. Slice the onions finely and fry in a little oil until golden brown. Add all the dry spices and fry for five minutes. Add the chicken and fry for 2-3 minutes then add the creamed coconut, water and salt. Bring to the boil and then simmer very gently until chicken is cooked.
Meanwhile mix rice flour and rice with water to make a stiff paste, season with salt and shape into small dumplings. Place carefully in the curry 20 minutes before the end of cooking time. Gar¬nish with freshly chopped coriander leaves.
Note: Preparation time 15 minutes, Cooking time 1 hour, To serve 4