This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row. Using store-bought curry powder is an ingredient reducing shortcut that makes the already quick-cooking dish even faster. The tarka-like mustard-flecked cashew topping adds a final dose of flavor and crunch.
Recipe information
Total Time
22 minutes
Yield
Serves 4
Ingredients
2
2½
1½
½
2
½
1
1
4
¼
1½
5
Need to make a substitution?
Preparation
Step 1
Toss chicken with curry powder, salt, and pepper in a medium bowl.
Step 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.
Step 3
Purée coconut milk, ginger, and garlic in a blender until very smooth.
Step 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.
Step 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.
Step 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.
Step 7
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