Heat the oil to medium heat in a large skillet. Add the garlic and cook for 1 minute. Add the spinach and curry powder, and cook until spinach is wilted. Stir in the chicken and coconut milk and cook until just heated through. Season with salt and pepper.

Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the chicken.