Steps
1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. Add the chicken breast, diced into bite-sized pieces, and brown on all sides.
5. Sprinkle the curry powder over the chicken and stir to coat.
6. Pour in the coconut milk and bring to a simmer.
7. Reduce heat and let it cook for about 10 minutes, or until the chicken is cooked through.
8. Stir in the chopped spinach and cook until wilted.
9. Season with salt and pepper to taste.
10. Serve hot over cooked rice.