In a large pot, combine chicken, onions, cinnamon, cloves, cardamom, cumin, pineapple juice, coconut milk and water. Bring to a boil. Reduce to a simmer and cook for 45 minutes.
In a wok, heat coconut oil. Add coconut cream. Cook on high heat for 5 minutes. Add curry paste and cook for 3 minutes, until the oil starts to separate.
Add potatoes and 2 cups of the cooking liquid from the chicken. Cook on high for 20 minutes.
Add cooked chicken with all the remaining liquid, 1 cup of thin coconut milk (remaining in the can after you removed the cream), pineapple, palm sugar, fish sauce, tamarind, lime juice, peanuts and salt. Simmer for 10 minutes.