Coconut Chicken Curry in a Hurry

epicurious.com

Josie J.

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

2 ½ teaspoons mild curry powder

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

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

½ medium onion, chopped

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

1 (2 ½") piece ginger, peeled

4 garlic cloves, peeled

¼ cup raw cashews, chopped (optional)

1 ½ 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 at epicurious.com

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