Bring a pot of salted water to a boil and cook pasta as per package instructions. Once pasta is soft, reserve about 3/4 of a cup of the pasta water and drain out the rest. Set pasta to the side.
While pasta is cooking, placed sliced chicken in a bowl and season with curry powder, turmeric, salt, and pepper.
Place a large pan over medium heat. Once temperature has been reached pour in olive oil, then garlic and onions. Saute for for about 2 minutes or until the onions are translucent. Now drop in the seasoned chicken and brown on all sides. About 4 minutes.
Now add in the curry paste and mix everything together. This is waking up the curry flavours so don't skip this part. Now pour in coconut cream and mix until smooth. You may need to use your spoon here to smush the curry paste and allow it to combine with the coconut cream. Add in maple syrup and stir.
Next up, add the cooked pasta and mix. Add the pasta water in, mix and allow the sauce to coat the noodles. Drop in the spinach and mix. The spinach will wilt into the sauce.
Lastly, season the pasta to taste using chilli flakes, salt, and pepper. Serve hot with chopped cilantro.
