Season chicken breasts with salt, allspice, and black pepper.

Moisten the seasoned chicken with coconut milk and let it marinate for a couple of hours.

Toast shredded coconut until lightly browned.

Prepare egg batter: whisk 2 eggs with 1/3 cup of coconut milk.

Roll the marinated chicken in the toasted coconut, then dip in the egg batter.

Fry the breaded chicken in clarified butter (ghee) in a skillet until golden brown, approximately 25 minutes.

Grate the meat from a quarter of a fresh coconut.

Pour 1 cup of hot milk over the grated coconut and let it steep for 1 hour.

Strain the coconut milk through 2 thicknesses of cheesecloth, squeezing to extract all the liquid.

Clarify butter: melt butter in a small pan over low heat.

Pour off the clear golden liquid (clarified butter) and discard the milky sediment.

Cut chicken leg bones into pieces.

Heat olive oil with paprika in a frying pan; add the chicken pieces and cook slowly, covered, for 30 minutes, turning occasionally.

Add sliced mushroom stems and cook for 10 minutes more.

Add flour, stirring to prevent lumps.

Add sour cream and cook slowly, without boiling, until well-mixed.

Add brown gravy, bring to a boil, and season with salt, pepper, and lemon juice.

Strain the gravy.

Serve the fried chicken breasts with the strained gravy.

Serve on a silver platter, topped with a sugar-glazed pineapple ring and garnished with cooked wild rice.