Chicken Curry

We had this tonight and it was yummy. I didn't really measure--but it's dinner. Close enough is good enough, right? If there is a flaw, let me know. Just as with any recipe on here!

2 tbsp coconut oil or other vegetable oil of choice
1" knob ginger-grated
1 clove garlic
1/2 medium onion diced (or 3-4 green onions, sliced thin)
2 Tbsp curry powder
1 tsp salt
1/4 tsp pepper
1/2 tsp cardamom
1/2 tsp cumin
1# cubed chicken
2 sliced bell peppers
1 can (2 cups) coconut milk
1 bunch or 1 package clean baby spinach

Heat oil in pan. Add ginger, garlic and onion. Saute for a few minutes, until onion is tender. Add spices and heat until you can smell it well above the pan. Add chicken and cook until done, stirring often. When chicken is just done, add the peppers and coconut milk. Simmer until milk is reduced somewhat and peppers are tender.
In a steamer, pile the spinach and steam for 1 or 2 minutes--until just wilted. You don't want mush, just lots of soft green leaves. Arrange a layer of spinach in each person's bowl and spoon chicken curry over the top. We stirred ours up in our bowls, but you could also do it in the kitchen and serve as a 1 dish meal.
This serves around 4 people.