Begin cooking rice. When cooking rice remember 2/1 ratio of water-to-rice. Rice, when not minute rice (which takes 15 minutes) - can take anywhere from 30-45 minutes to cook depending on quantity. Therefore, starting your rice first thing is important!
Chop you onion into bite sized pieces and mince your garlic. Cut your potatoes into cubes.
In large skillet over medium heat, heat up vegetable oil then add garlic and onion and cook till translucent. (Approx. 3-5minutes)
Add potatoes and chickpeas. Stir the curry paste/powder and additional seasonings. Mix until fully incorporated. Add bullion and appropriate amount of water. Keep in mind, you will be adding coconut milk later.
Open canned chicken and drain juice. Mix drained canned chicken into curry ONLY if you have no vegetarian/vegan students. If you do, heat chicken separately in a skillet with some spices.
Cook until potatoes are done.
Once potatoes are tender, add spinach and coconut milk. Stir until the spinach is just cooked. It should just start to loosen and get dark.
Serve curry over rice and enjoy!