22-Minute Coconut Chicken Curry
A quick and flavorful curry combining tender chicken pieces with coconut milk, aromatic spices, and fresh spinach. This Indian-inspired dish features a creamy sauce made with curry powder, ginger, and garlic, topped with optional crunchy cashews and mustard seeds.
Ingredients
- •2 pounds boneless, skinless chicken breasts or thighs
- •2½ teaspoons mild curry powder
- •1½ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •2 tablespoons virgin coconut or vegetable oil
- •½ medium onion
- •1 can coconut milk
- •1 piece ginger
- •4 cloves garlic
- •¼ cup raw cashews
- •1½ teaspoons yellow and/or black mustard seeds
- •5 ounces baby spinach
- •to taste cilantro leaves and rice or naan
Cooking Instructions
- 1.
Toss chicken with curry powder, salt, and pepper in a medium bowl.
2 min
- 2.
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.
2 min
- 3.
Purée coconut milk, ginger, and garlic in a blender until very smooth.
3 min
- 4.
Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
10 min
- 5.
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.
3 min
- 6.
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.
2 min
- 7.
Editor's note: This article has been updated as a part of our archive repair project.
