Coconut Chicken Pan with braised Baby Tomatoes & Spinach

Peel and dice the onion and the garlic. Peel and dice the ginger. Clean and quarter the tomatoes. Clean the spinach, chop the leaves and let them drain in a sieve.  Clean the chicken filet, tab it dry and dice.  Put the coconut oil into a pan, add the onions and brown. Add the garlic and the ginger, stir well and now add the tomatoes as well. After 2 minutes add the coconut milk and the turmeric, stir and cook everything for an additional minute, then leave the pan aside.   Slightly heat the olive oil within a second pan and fry the chicken breast filet from all sides. Add the spinach, stir well, add 1 tea spoon of sesame oil and pour the meat along wit the spinach and the fine sesame oil into the first pan.  Mix everything very well and season the curry with the spices and the lime juice. Divine!