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1. Put chicken in a bowl. Add the turmeric, 1 1/2 teaspoons salt, and the lemon juice, and stir well. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.
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2. Place a medium nonstick saucepan over high heat and add the 1/3 cup (65 ml) oil. When small bubbles appear at the bottom of the pan, lower the heat to low. Add the cinnamon, cloves, chiles, poppy seeds, ajwain, cumin, peppercorns, fennel, star anise, coriander, bay leaf, nutmeg, garlic, ginger, and onions and saute for 5 to 7 minutes more or until the coconut is browned.
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3. Add the cocunut and saute for 5 to 7 minutes more or until the coconut is browned.
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4. Transer to a plate and set aside to cool to room temperature.
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5. Transfer to a food processor with 1 cup (200 ml) water, and process to a fine paste.
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6. Place a medium nonstick saucepan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, lower the heat to medium, add the chicken, and saute for 3-4 minutes.
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7. Add the spices and coconut mixture and stir well. Add 1 cup (200 ml) water and stir. When the mixture comes to a boil, lower the heat to medium and cook for 25 minutes or until the chicken is cooked through.
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8. Add the vinegar, the remaining 1/2 teaspoon salt, and the cilantro, and stir.
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9 Transfer to a serving bowl and serve hot.
