Rub the chicken with the lemon pieces.

Place the chicken in a large bowl and sprinkle with salt and ginger.

Cover and place in the refrigerator for 15 to 20 minutes.

In a small bowl, combine all of the ingredients for the spice mix.

Stir to combine and set aside.

Preheat oven to 300°F.

Heat the oil in a skillet over medium high heat.

Add the onions and cook until slightly brown and transparent.

Reduce the heat to low and add the garlic and cilantro.

Mix the corn with the water and tomato sauce.

Add to the skillet along with the spice mix.

Let simmer for 20 minutes over medium low heat.

Place the chicken in a casserole dish.

Add the coconut butter/oil, lemon grass, carrots and peas.

Pour the curry sauce over the chicken.

Bake at 300°F for 30 minutes.

Reduce the heat to 250°F for another 45 minutes or until the chicken is cooked through and very tender.

Serve with basmati rice or boiled potatoes.