Soak the black pepper, cloves, red chili, green chili, cumin seeds, ginger garlic, curry leaves and cinnamon in vinegar for at least half an hour.
Grind these soaked spices into a fine paste.
Apply the paste, turmeric powder and salt to the chicken pieces and marinate for at least 2 hours or over night.
Heat oil in pan and fry the onions till golden brown in color. Add the marinated chicken, tomatoes and cook till the chicken is half done.
Now mix in the coconut paste and cook till done.
Garnish with coriander leaves and lemon wedges and serve hot.