Clean chicken with vinegar or lemon. Rinse well and pat dry. Place chicken thighs in a large pot or container. Add onion, garlic, salt, pepper, cumin, cloves, vinegar and olive oil. Mix well, cover and refrigerate for about 2 - 3 hours before cooking or overnight.
Remove chicken from refrigerator and bring to room temperature. Remove chicken thighs from marinade. Shake off any excess spices.
In a heavy-based saucepan or non stick pan heat oil. Brown chicken thighs on each side and set aside.
In a heavy bottom pan, bring marinade to a boil. Add parsley, thyme, bay leaf, seeded hot pepper, curry powder, coconut milk and salt and pepper to taste. Cover and cook over medium heat for about 40 minutes.
Adjust seasoning, continue to cook for another 3 - 5 minutes. Serve hot with your preferred grain side dish. (remove bay leaf, parsley and thyme before serving.