If using fresh mulukhiya, chop and cover until needed.
 
Boil water with onion, salt, bayleaf, and cardamom tied in muslin bag, then add chicken and cook until tender. Remove chicken, cut into neat joints, and fry.

Discard muslin bag and mash onion. Boil soup, add mulukhiya, adjust seasoning, and simmer for 3-5 minutes. Do not overcook, as mulukhiya has to be suspended; over-cooking the mulukhiya makes leaves fall to the bottom of the pot.

Mix crushed garlic with salt and coriander. Fry this mixture (know as ta’liya) until golden, then toss into the boiling mulukhiya. Simmer for 2 minutes. Add lemon juice (optional).

If using frozen mulukhiya, slide the mulukhiya into the boiling pot, stir until completely thawed, then proceed as with the fresh.