Peel the ginger and then grate it. Finely grate the nutmeg as well.
Toast the grated coconut in a large, dry coated skillet, stirring throughout, for about 1 minute. Add the cloves, cinnamon, nutmeg, turmeric, cardamom, coriander, and peppercorns and toast, stirring continuously, for 2 minutes. Finely grind the mixture in a hand mixer. Pour into a large enough bowl.
Heat little oil in frying pan over medium heat. Add garlic, ginger and chilies and saute for 2 min until soft. In a hand blender, blend with a third of the water.
Add the remaining oil to the frying pan and heat gently. Cook the onion until soft and golden brown (about 3 min). Fold in the pureed chili mixture.
Add chicken, salt and herb mixture to skillet. Cook over medium heat, stirring until cooked through (about 5 min). Add remaining water and bring to a boil. Reduce the heat, put the lid on, and gently simmer the dish until clear juices run out when the meat is pierced with a skewer (about half an hour). Turn the meat frequently to the other side during the cooking time.
Shape the meat into a serving bowl, ladle the sauce over it, garnish with coconut flakes and bring to the table with long-grain rice.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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