Coconut Chicken Curry In A Hurry

• 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)

1. Toss chicken with curry powder, salt, and pepper in a medium bowl.
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. Puree coconut milk, ginger, and garlic in a blender until very smooth.
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. 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. 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.

chicken breasts, curry powder, kosher salt, freshly ground black pepper, virgin coconut, onion, coconut milk, ginger, garlic, cashews, yellow andor, baby spinach, cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-coconut-curry-in-a-hurry (may not work)