Extract first and second coconut milk from coconut. keep aside.
Grind together garlic, ginger, red chillies and 2 onions. slice one onion and keep aside.
Boil and drain the macaroni and keep aside.
Heat oil in a cooker and fry half the sliced onions. Add the ground ingredients and fry for another 2 minutes. Add chickn pieces and salt. Continue frying on a low flame for 5 more minutes.
Add coconut milk [2nd extraction] and more water if needed. close the cooker and cook till chicken is tender.
Add cornflour mixed to the remaining coconut milk [first extraction]. add this to the chicken and stir well.
Add the macaroni and juice of 1 lime. it should be of porridge type consistency. remove from fire.
Serve hot with a sprinkling of chopped coriander leaves and sliced onions.