22-Minute Coconut Chicken Curry

22-minute meals curry indian dinner quick & easy chicken coconut ginger cashew spinach garlic takeout at home

Rhoda Boone

Serves 4

Source

Ingredients

2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes

2½ teaspoons mild curry powder

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)

½ medium onion, chopped

1 (14-ounce) can coconut milk (preferably full-fat)

1 (2½") piece ginger, peeled

4 garlic cloves, peeled

¼ cup raw cashews, chopped (optional)

1½ teaspoons yellow and/or black mustard seeds (optional)

5 ounces baby spinach

Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

Method

Toss chicken with curry powder, salt, and pepper in a medium bowl.

Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.

Purée coconut milk, ginger, and garlic in a blender until very smooth.

Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.

Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.

Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.

Editor's note: This article has been updated as a part of our archive repair project.