In a deep skillet, heat the oil and fry the chopped onions for about 10 minutes until they are softened and become translucent gold. Add all the spices with the chicken.
Sautee for about 2 minutes, constantly stirring gently. Dissolve the coconut cream in 2 cups (500 ml) boiling water, pour it into the pan and stir well.
Season with salt and simmer for about 20 minutes until the chicken is cooked perfectly and the sauce begins to thicken.
Sprinkle with chopped parsley, or coriander. If desired, serve with cooked basmati rice.