Combine spinach, chilies, cilantro and 1/2 cup water in blender or food processor. Process until smooth and set aside.
Toast the whole spices (excluding the bay leaf) in a sauté pan on medium low heat until fragrant.
Brown the chicken thigh pieces for 3 minutes on each side
add the green onions, garlic and ginger to the sauté pan and cook until they soften
Add the ground spices and cook for 30 seconds
Stir in the salt, tomatoes, tomato paste and coconut milk.
Add the browned chicken thighs to the pan and pour the spinach mixture over top.