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Gallery Quick Chicken Curry with Spinach and Peas Credit: Bryan Gardner Recipe Summary prep: 45 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 3 shallots, halved and thinly sliced (1 cup) 1 cinnamon stick, broken in half 2 tablespoons minced ginger (from a 2-inch piece) 1 1/2 teaspoons ground coriander 1/2 teaspoon ground turmeric 1 red finger chile, thinly sliced (2 tablespoons) 2 teaspoons fresh lemon juice 1 tablespoon sugar 1 can (13.5 ounces) coconut milk 1 cup frozen peas 2 cups packed baby spinach Steamed basmati rice, toasted sliced almonds, and cilantro leaves, for serving
Gallery Quick Chicken Curry with Spinach and Peas Credit: Bryan Gardner
Recipe Summary prep: 45 mins total: 1 hr Servings: 4
Gallery
Quick Chicken Curry with Spinach and Peas Credit: Bryan Gardner
Quick Chicken Curry with Spinach and Peas
Credit: Bryan Gardner
Quick Chicken Curry with Spinach and Peas
Recipe Summary prep: 45 mins total: 1 hr Servings: 4
Recipe Summary
prep: 45 mins total: 1 hr
Servings: 4
prep: 45 mins
total: 1 hr
prep:
45 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 3 shallots, halved and thinly sliced (1 cup) 1 cinnamon stick, broken in half 2 tablespoons minced ginger (from a 2-inch piece) 1 1/2 teaspoons ground coriander 1/2 teaspoon ground turmeric 1 red finger chile, thinly sliced (2 tablespoons) 2 teaspoons fresh lemon juice 1 tablespoon sugar 1 can (13.5 ounces) coconut milk 1 cup frozen peas 2 cups packed baby spinach Steamed basmati rice, toasted sliced almonds, and cilantro leaves, for serving
Directions
Season both sides of chicken with salt and pepper.
In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.
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All Reviews for Quick Chicken Curry with Spinach and Peas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quick Chicken Curry with Spinach and Peas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
