Make sure to carefully follow each step of the instructions for the best results :
- Cook the chicken.
Heat the oil in a large pot or deep skillet over medium heat. Season the chicken with salt and black pepper, then add it to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the outside is lightly golden. Transfer the chicken to a plate. - Build the flavor base.
In the same pot, add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Add the curry powder, cumin, turmeric, and paprika, then stir for another 30 seconds so the spices bloom in the oil. - Make the coconut curry sauce.
Stir in the tomato paste, then pour in the coconut milk and chicken broth. Mix well until the sauce is smooth. Bring it to a gentle simmer and let it cook for 2 to 3 minutes so the flavors come together. - Finish the chicken.
Return the chicken to the pot and stir to coat it in the sauce. Simmer gently for 10 to 12 minutes, or until the chicken is cooked through and tender. Stir in the spinach and let it wilt into the sauce. - Serve warm.
Finish the curry with lime juice and chopped cilantro or parsley. Serve hot over rice, with lime wedges on the side for a fresh finish.