In a food processor, blend the shallots, chiles, ginger, garlic, cloves, anise, cardamom, coriander, cumin, and pepper with 1/4 cup of the coconut milk to form a paste.
Heat the oil in a skillet, and stir-fry the paste and lemon juice over medium heat, for a couple of minutes. Add the chicken and fry it for 5 minutes until browned.
Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat. Baste the chicken frequently with the sauce, while the chicken cooks for about 40 minutes. Serve warm, garnishing immediately with the cilantro.
