sear the chicken on both sides with curry powder and salt. add the bouillon, tomatoes, coconut milk, and more curry powder to form a sauce. simmer for 10 minutes, then shred the chicken. right before serving, add the spinach to the curry sauce.
use any kind of chicken you like, even leftover cooked chicken to make this a 20 minute meal! coconut milk keeps this dairy free, but use half and half or heavy cream if you prefer.