| Ingredients | Image |
2 lbs chicken thighs (approximately 7 pieces) 2 ½ tsp curry powder 1 ½ tsp salt 2 tbsp vegetable oil (plus 2 t optional) ½ medium onion chopped 1 14 oz can coconut milk (preferably full fat) 2 ½ piece ginger 4 cloves garlic ¼ cup raw cashews chopped 1 ½ tsp mustard seeds 5 oz baby spinach |
 |
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.
Ingredients
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.