Start by gathering all your ingredients. I can’t stress enough how helpful it is to have everything within reach. Chop the onions, mince the garlic, and grate the ginger. Have your spices ready. Prepping is half the battle won!

In a large pot, heat the olive oil over medium heat. Add the finely diced onions. Sauté until they are golden brown. This might take about 5-7 minutes. Stand nearby and stir occasionally. You want them to soften and caramelize just right.

Now, toss in the minced garlic and grated ginger. Sauté for an additional minute, allowing the aromas to fill your kitchen.

Nothing beats that smell! Add the curry powder, ground coriander, cumin, smoked paprika, cinnamon, sea salt, and black pepper. Stir them together and let them mingle for about 30 seconds.

Introduce the chicken pieces to the pot. Stir them into the spice mixture. Cook until the chicken starts to brown, around 5-6 minutes. It’s all coming together!

Now, pour in the chopped tomatoes and chicken broth. Stir everything well. This is where the magic begins as the flavors meld together over medium heat. Bring to a gentle simmer.

Reduce the heat and add the coconut cream. Stir gently to combine. Keep stirring until the chicken is fully cooked. This usually takes about 10-15 minutes.

For a little added depth, mix in the honey and turmeric. Give it a good stir. Taste it. Is it full of flavor? Adjust the seasoning if necessary.

Just before serving, fold in the fresh spinach. It only needs a minute to wilt. The bright green color is a beautiful sight!

Serve your simple chicken curry over steamed basmati rice. A garnish of fresh cilantro and a sprinkle of crushed red pepper flakes add the final touch!