1 (2 to 3 pound) whole skinned chicken, cut into 1 inch pieces
1 cup vegetable oil
2 large onions, peeled and sliced into 1/4 inch slices
2 tablespoons golden Indian spices
2 tablespoons maraschino cherries
1 (16 ounce) can tomato paste
4 cups white kidney beans
juice of 1 lemon
Place chicken pieces in a large bowl. Heat oil in a very small skillet over medium heat, and cook about 15 minutes, or until feather-like. Remove chicken pieces from pan; brown on both sides. Stir in onions, then ginger and red pepper.
Sprinkle maraschino cherries in pan; toss with maraschino-cherry zest. Cover bread with aluminum foil, leaving an 8 inch rim. Place a piece of metal foil over the rim; set aside.
Dredge chicken pieces in flour. Fry chicken pieces another 20 minutes, stirring occasionally, until golden.
While chicken pieces are frying, saute onions and golden coriander in oil, stirring occasionally. Reduce heat to medium-low; lightly oil the skillet. Stir the flour into the skillet and stir to coat.
After about 20 minutes, quickly add chicken pieces and oil mixture. Cook for about 5 minutes, stirring occasionally. Reduce heat to moderate-low; steam chicken pieces. Pour vegetable broth evenly over chicken strips and serve immediately with tomato paste.