Wash the chicken then cut in half length ways. Add the marinade, mix well then keep in the fridge for 3 hours or over night for the best flavour.
Using a Pestle & Mortar crush the cardamom, lemon grass, pepper corn, green chillies, ginger garlic paste and cinnamon, crush well then add the vinegar the the pate.
Now the chicken has absorbed the marinade, using a deep pan, heat the coconut oil on a medium heat. Fry the chicken pieces until you see the liquid start to run, remove the chicken into a separate dish and keep warm.
In the same pan in the same juice add the chopped onion and sweat for 8 minutes, add the crushed ingredient to the onion, fry for about 10 minutes, stirring all the time.
Add the cinnamon stick, pandan leaves and curry leaves and fry for another 5 minutes.
Add the chicken to the pan with the onions, mix well and bring to the boil then lower the heat and cook for 20 minutes.
Add the spinach, water and coconut milk then bring to the boil for 2 minutes then lower the heat to medium, and simmer for 10 minutes, then turn off the heat.
Serve with bread of your choice.
I like to use thighs as they have full of flavour.
You can use chicken thighs with bones if you like. I always say cooking meat the bone it taste better.