Heat oil in large saucepan. Add onions, garlic, ginger, jalapeno and saute until softened and onions are golden brown, stirring often.

Add curry powder and cook for 30 seconds until fragrant.

Add chicken and stir to coat the chicken with the spices; fry until chicken pieces begin to lose their pink color and start to brown.

Add broth, tomatoes, cilantro and stir. Bring to a boil, lower heat and simmer for 10 minutes.

Using a large ladle, remove about 2 cups of liquid, and strain into a bowl, returning solids back to soup.

Melt butter in a separate small saucepan over medium heat.

Whisk in flour and stir constantly until mixture starts to bubble. Lower heat and stir until aromatic and light brown.

Gradually pour in the strained soup, stirring constantly.

Add the strained soup mixture back into the pot of soup and stir well.

Cook for an additional 5 minutes.

Add spinach and coconut milk. Cook until spinach just starts to wilt.

Serve over rice or with bread.