Pour 1/2 cup chicken broth into pan and add garlic and ginger. Cook over medium heat for 3 minutes.

Stir occasionally. Cut chicken into bite-size pieces. Add to pan. Cover and cook for 5 minutes.

Add onions and peppers and cook another 5 minutes covered.

Add remaining broth, coconut milk, turmeric and curry. Stir and cook uncovered additional 5 minutes or until chicken is fully cooked and sauce is at a low boil.

In a separate pan add 1/4 cup broth. Add spinach while it is cooking stir. often.

When spinach is wilted drain the excess liquid, mix it into chicken mixture. Serve with cilantro sprinkled on top.