Emily's Chicken Curry

2 Tbsp olive oil
2 cloves garlic
1 half sweet onion
1 square inch ginger
1 lb chicken
1 tsp each:
Salt
Red Pepper
Cumin
Coriander
Turmeric
Black Pepper
1 C coconut milk
1 lb spinach

Skin and dice the garlic, onion and ginger. Toss in wok with olive oil and let simmer on med-low heat until onion is translucent.
Rinse and chop the chicken into squares, add to the wok and cover.
Mix the spices in a small dish, add the coconut milk and mix to make the sauce.
Once the chicken is halfway cooked, turn the pieces and add the spinach and sauce.
Let simmer until chicken is cooked thru.

Variations: I call this recipe "Pick 6" because I always make it from memory and hope I've grabbed the right six spices. Try mixing it up and putting in cinnamon sometime - you might be pleasantly surprised! Also, this recipe works well with fish. You can use a little more oil and no coconut milk for more of a tikka flavor.