22-Minute Coconut Chicken Curry

Ingredients for 22-Minute Coconut Chicken Curry

• 900g boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes

• 2 1/2 teaspoons mild curry powder

• 1 1/2 colheres de chá de sal kosher

• 1/2 colher de chá de pimenta-do-reino moída na hora

• 2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons

• opcional)

• 1/2 medium onion, chopped

• 1 (400g) can coconut milk (preferably full-fat)

• 1 (2 1/2") piece ginger, peeled

• 4 dentes de alho, descascados

• 40g raw cashews, chopped (optional)

• 1 1/2 teaspoons yellow and/or black mustard seeds (optional)

• 140g baby spinach

• Coriander leaves with tender stems and cooked rice or naan (Indian flatbread

• para servir)

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

Heat 2 tablespoons 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 teaspoons 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 coriander 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.

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