Serves: 4
  • 2 pounds boneless, skinless chicken thighs, cut into 1½-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)
  • 1½ teaspoons ground coriander
  • ½ 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
  1. Season both sides of chicken with salt and pepper.
  2. 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.
  3. 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, ¼ 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.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2017/07/13/quick-curry-chicken-with-spinach-peas/