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Cut the meat into bite-sized pieces. Roughly chop the pepper. Heat one tablespoon of olive oil in a large pan over medium-high heat. Add the meat, bell pepper, ginger, curry powder, turmeric powder, chili powder, and ground cumin. Cook for 10 minutes, stirring occasionally.
Roughly chop the cilantro and spinach. Add the chicken broth, coconut milk, spinach, cilantro, erythritol, and chicken stock cube. Mix all well and reduce the heat to medium-low. Continue to cook for 40 minutes, stirring occasionally.
Cut the broccoli into small florets. Put a large pot of water over high heat. When it reaches a boil, add the broccoli florets and cook until tender.
Peel and slice the garlic. Remove the broccoli from the heat and drain. Add to a food processor along with garlic and the remaining olive oil. Pulse until it’s broken into tiny pieces,
Serve the chicken curry with the broccoli rice. Optionally, season with some more salt or pepper to taste. It pairs perfectly with sour cream.