1 14.5- ounce can coconut milk1 cup coconut cream the solid white part of a can of coconut milk or coconut creamplenty of salt like 1 – 2 teaspoonsfresh cilantro chopped, to serve
Preheat oven to 375º F. Combine spices and oil or ghee in a bowl. Place chicken pieces in a large baking dish and coat with oil-spice mixture. Bake for 30 minutes; remove from oven.
Preheat broiler then broil chicken for 5 minutes, or until browned in places. Remove from oven and set aside. Let cool slightly, then cut chicken off the bone into bite-sized pieces.
In a food processor, process steamed spinach until puréed. Set aside.
In a large skillet over medium-low heat, place 2 1/2 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles; cook slowly, stirring regularly, until a toffee color. Don’t skip this part! Add a tablespoon of water, as needed, if mixture is burning or drying out.
Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten, if you haven’t added water in the previous step. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.