Coconut Curry Chicken

Coconut Curry Chicken
Coconut Curry Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds 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

    teaspoons kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 2

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

  • 1/2

    medium onion, chopped

  • 1

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

  • 1

    (2 1/2") piece ginger, peeled

  • 4

    garlic cloves, peeled

  • 1/4

    cup raw cashews, chopped (optional)

  • 1 1/2

    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)

Directions

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.

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