1. 1. Heat oil in a large skillet over medium heat.

2. 2. Add chopped green chili peppers and cook for 2-3 minutes until fragrant.

3. 3. Add diced chicken pieces and cook until browned on all sides.

4. 4. Stir in cubed boiling potatoes and canned coconut milk. Simmer for 15-20 minutes until the potatoes are tender and the chicken is cooked through.

5. 5. In a separate bowl, whisk together eggs and heavy whipping cream. Pour the mixture into the skillet and stir gently to combine.

6. 6. Add fresh spinach leaves to the curry and cook until wilted.

7. 7. Season with salt and pepper to taste before serving.