Coconut Chicken Curry In A Hurry

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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)"].

Yes, Coconut Chicken Curry In A Hurry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.