Combine the coriander, kashmiri chili, garam masala, black pepper, turmeric and salt. Set aside.
Place a pot over medium low heat. Add the coconut oil and onion and cook the onions, stirring occasionally, until they are well cooked and starting to turn golden. This takes about 20 minutes. If it takes less your heat is too high.
Add the garlic ginger paste or minced garlic and ginger along with the green chilies. Cook, stirring constantly, for 1 minute.
Stir in the spice mix and continue to stir. Watch that the spices don't burn. Cook for 1 minute.
Add the chicken, chicken stock and coconut milk. Cover and simmer until the chicken is nearly done. About 15 minutes.
Remove the lid and continue to cook for an additional 10 minutes.
Add the final seasoning mixture and serve with rice or Indian flatbread.