Coconut Chicken Curry in a Hurry

Name: Coconut Chicken Curry in a Hurry
Prep time: 22 min
Cook time: 22 min
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)

Coconut Chicken Curry in a Hurry was pinched from <a href="http://www.epicurious.com/recipes/food/views/chicken-coconut-curry-in-a-hurry" target="_blank">www.epicurious.com.</a>

"Store-bought curry powder is brightened by fresh ginger and garlic in this 22-minute chicken dinner. Inspired by the Indian spiced-infused oil called tarka, the mustard-flecked cashew topping adds final dose of flavor and crunch...."

INGREDIENTS

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2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes

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2 1/2 teaspoons mild curry powder

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1 1/2 teaspoons kosher salt

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1/2 teaspoon freshly ground black pepper

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

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1/2 medium onion, chopped

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1 (14-ounce) can coconut milk (preferably full-fat)

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1 (2 1/2") piece ginger, peeled

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4 garlic cloves, peeled

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1/4 cup raw cashews, chopped (optional)

•

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

•

5 ounces baby spinach

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Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

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