Tender chicken in a deliciously satisfying creamy, coconut tomato sauce, mixed with earthy, anti-inflammatory and healing spices! It's a wonderful quick weeknight meal, done in under 30 minutes!
Heat oil in a large skillet, adding the onions once hot.
Saute onions over medium heat for 6-7 minutes until translucent and browning. Add curry powder and salt, stirring for about 1 minute until aromatic and spices have covered the onions.
Scoot onions to one side of the pan. If needed, add additional 1-2 teaspoons of oil to open side of pan, dump in chicken chunks and stir to brown on all sides. Stir into onions and spice mixture.
Once browned, add coconut milk, tomatoes and tomato paste and stir to combine. Bring to simmer and cook covered for 20 minutes.
If adding optional spinach, add at the end and cook until just wilted, about 2-3 minutes Serve over rice, quinoa, or zoodles (zucchini noodles).