Put the almonds, spices, salt and lemon juice into a blender and blend, adding a spoonful or two of water, until the mixture becomes a thick paste.
Scrape into a cup and set aside.
Heat the oil in a large saucepan.
When it is hot, add the spice paste and fry for 5 minutes, stirring constantly.
Stir in the coconut milk and chicken pieces and bring to the boil.
Cover, reduce the heat to low and simmer for 40 minutes, or until the chicken is just cooked and the liquid is thick and nearly all evaporated.
Cook uncovered for the last 10 minutes.
Preheat the grill (broiler) to high.
Put the chicken pieces on the rack in the grill (broiler) and grill (broil) for 3 to 4 minutes on each side, or until they are golden brown, basting occasionally with the reserved cooking liquid.