22-Minute Coconut Chicken Curry | view more Recipe

22-Minute Coconut Chicken Curry

  • '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)'

  1. Toss chicken with curry powder, salt, and pepper in a medium bowl
  2. Heat 2 Tbsp
  3. oil in a large skillet (at least 12" in diameter) over medium-high
  4. Add onion and cook, stirring, until softened, about 2 minutes
  5. Purée coconut milk, ginger, and garlic in a blender until very smooth
  6. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes
  7. Meanwhile, if using, heat 2 tsp
  8. oil in a small skillet over medium
  9. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes
  10. Immediately transfer mixture including the oil to a small bowl
  11. Fold spinach into chicken mixture and cook until wilted, about 1 minute
  12. Divide among 4 bowls
  13. Top with cilantro and cashew mixture, if using
  14. Serve with rice or naan alongside
  15. Editor's note: This article has been updated as a part of our archive repair project