Heat 1 tablespoon of olive oil in a Dutch oven over low to medium heat. Add the diced chicken and keep turning the poultry until sealed on all sides.

Take the pot off heat (using mitts - that pot will be hot) and remove chicken, put your Dutch oven back over the heat.

Add the other tablespoon of olive oil then add onion, diced carrots, and salt, cook till translucent 2 to 3 minutes, stir to stop sticking and burning. Add curry powder while continually stirring for 1 minute.

Add coconut milk, tomatoes, and tomato paste. Stirring and scraping the bottom of the oven to bring any of the caramelized yumminess into the dish. It takes about 5 minutes to infuse the flavors.

Add the sealed chicken and peas, stir, bring the Dutch oven to a simmer, place the lid on and cook for 30 minutes - stirring halfway through.

After 30 minutes stir and add spinach leaves stir and cook until wilted.