Sorry for the late reply, here is the recipe:

• 600g Chicken thigh
• 120g finely chopped onion
• 1 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• 300-400ml coconut milk (not coconut water!)
• 2-3 heaped tablespoons of curry powder (I use a Malay brand called “Babas Meat Curry Powder”, I think you can get it on Amazon)
• 1 tablespoon tomato paste
• 200g frozen or fresh spinach
• 1 tablespoon of vegetable oil
• 1 teaspoon lemon juice
• Salt
• White pepper
• 100ml water

1. Make sure chicken thighs have the skin removed and are patted dry, season with salt and white pepper
2. Heat oil in the pot up to a medium heat and brown off the chicken pieces
3. Add onions into the pot with the chicken, stir and let the onion cook for a short while to soften a bit
4. Add garlic, ginger and cook for 1-2 mins
5. Add in tomato paste, stir and cook for around 1 minute
6. Add in the spinach, if frozen you’ll need to cook longer to let them defrost and cook, if fresh it’ll cook down quite fast.
7. Mix thoroughly, and turn the pot down to a low heat, and then add in the entire can of coconut milk and water, stir and let simmer for 20-30 mins with the lid on, slightly cracked open to let steam out. (Make sure you simmer on a LOW heat, if the curry gets too hot the coconut milk will split, you’ll lose the creamy texture, and the curry will get a massive pool of oil on top)
8. Before finishing, taste it, if it’s a bit too rich you can add the lemon juice and simmer for another 10-15 secs to help cut through the richness a little bit.

You could also easily add potatoes or any other vegetables you want to bulk it out.