On medium heat, add coconut oil to a large and deep nonstick pan.
Add garlic and onions, and cook until translucent. Add cubed chicken breast and cook until no longer pink.
Once chicken is cooked add cubed eggplant and cook for about 10 minutes or until tender. If you don't have room, just remove the chicken and onions, add a little more coconut oil and cook eggplant by itself.
Once eggplant is tender, add spinach and cook until wilted.
If you have removed the chicken from the pan, now is the time to mix all the ingredients together again. Now, add your curry powder, salt and pepper.
Pour the coconut milk over the mixture, mix around, reduce heat to medium-low, cover and let simmer for 20 minutes.
Taste to see if you need to add anymore curry powder, because the yellow kind is very mild.
Once the sauce has thickened, it is ready to eat. Serve over basmati rice or eat it alone
There are 432 calories in 1 serving of Spinach, Eggplant & Chicken Coconut Curry.