A delightful and easy-to-make chicken curry dish with a creamy coconut base and fresh spinach.
Heat the olive oil in a large nonstick skillet over medium heat until shimmering.
Ensure the oil is hot enough to sear the chicken but not smoking to avoid burning.
Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides.
Cut the chicken into uniform pieces for even cooking.
Stir in the minced garlic and curry powder, cooking until fragrant, about 30 seconds.
Keep stirring to prevent the spices from burning.
Pour in the coconut milk, reduce the heat to medium-low, and simmer until the chicken is cooked through.
Stir occasionally to ensure the sauce doesn't stick to the pan.
Add the spinach to the skillet and cook, stirring, until wilted.
Add the spinach in batches if necessary, allowing it to wilt before adding more.
Season with salt and black pepper to taste, and serve hot with your choice of side.
Taste the dish before serving to adjust the seasoning as needed.
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