In a heavy bottomed pan, heat 3 tbsp sesame oil on medium heat.
Add chicken pieces few at a time,and saute until golden brown. Remove and keep aside.
Repeat with remaining pieces and keep aside.
Add the remaining 2 tbsp of sesame oil.
Add all the remaining ingredients except coconut milk, coconut cream and coriander leaves.
Reduce heat and saute until the onions turn translucent and soft.
Add the coconut cream and coconut milk.Stir well.
Add the chicken pieces and mix well into the sauce.
Reduce flame to low and cook uncovered, stirring occasionally until chicken is cooked through and the sauce has thickened.
Transfer to a serving dish.
Garnish with chopped coriander leaves and serve hot.
