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Spinach & Chick Pea Curry (meat)

1 tablespoon oil
1 onion, chopped
1 (14.75 ounce) can creamed corn
1 tablespoon curry paste
salt and pepper to taste
1/2 teaspoon garlic powder, or to taste
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 lb cooked shredded chicken (leftovers work great)
1 bunch fresh spinach stems removed
1 teaspoon dried basil or to taste

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic. Stir in garbanzo beans and gently fold in cooked chicken. Add spinach and cover. When spinach is tender, remove from heat and stir in basil. Serves 4