22-Minute Coconut Chicken Curry

Directions

1. 1.

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

2. 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.

3. 3.

   Purée coconut milk, ginger, and garlic in a blender until very smooth.

4. 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.

5. 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.

6. 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.

7. 7.

   Editor's note: This article has been updated as a part of our archive repair project.