Heat olive oil in a large pan over medium heat.

Add chicken chunks and cook for 6–7 minutes, stirring until golden on the outside. Remove and set aside.

In the same pan, add onion and red pepper. Cook for 5 minutes until softened.

Stir in curry paste, garlic granules, ginger, turmeric, and paprika. Cook for 1 minute until fragrant.

Add chopped tomatoes and coconut milk, stir well, then return chicken to the pan.

Reduce heat to low and simmer gently for 15 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.

Add spinach and stir until wilted. Season with salt and pepper to taste.