Chettinad Chicken Curry

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6 whole cloves

8 green cardamom pods, husked

2 tablespoons canola oil

8 garlic cloves, finely minced

2 cups finely chopped onion

1-inch cinnamon stick

1 teaspoon ground cumin

1 teaspoon cayenne

2 teaspoons ground coriander

1/2 teaspoon ground ginger

1 teaspoon coarsely crushed black pepper

1/4 teaspoon turmeric

2 pounds skinless, boneless chicken breasts

1 cup tomato puree

1/2 cup grated fresh coconut (see Note)

1 1/2 teaspoons salt, or to taste

1 cup water

1 tablespoon lemon juice

Cilantro sprigs for garnish

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