1.In a large skillet add oil, onion, and sauté over medium-high heat about 5 minutes until the onion begins to soften.

2.Add the chicken and cook for about 5 minutes, or until chicken is done, flip and stir often to ensure even cooking. Add the garlic, ginger, coriander, and cook for 1 minute, or until fragrant, stir frequently.

3.Add the coconut milk, carrots, curry, salt, brown sugar, pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

4.Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. sprinkle with the cilantro and serve immediately with sticky rice.