Directions
In a saucepan, add all the rice ingredients (except for the peas and lime juice).
To cook the curry, add the oil and onions to a skillet or frying pan, and cook over a medium to high heat for around 2 to 3 minutes until the onions are nicely browned. Add garlic and ginger to the pan and cook for another minute.
Turn the heat down to medium, and add the spices and the salt. Stir until the mixture is nice and fragrant.
Stir the diced chicken and the fresh tomatoes into the mix. Add the coconut milk, tomato paste, and stir until the mixture sets in. Let it all cook for 8 to 10 minutes at medium-low heat to let it accrue flavor.
Turn the heat off when the chicken is cooked and add the spinach, sprinkle the cilantro over the curry.
Once the rice is cooked, add the frozen peas and lime juice. Stir it all in, put a lid on the saucepan and let it sit for 5 to 10 minutes.