I don’t know about you, but having a pocketful of really good stir fry recipes to reach for on days when you need something just a little bit more tasty and interesting that the standard meals in our rotation makes life just a little more enjoyable (and easy).
Personally I’ve never really met a chicken curry recipe that I didn’t like, but this one that I’ve stolen borrowed gleaned from Chef Libby in Austin has become a household favorite of late.
Sure, it packs a healthy dose of fresh, fragrant curry, is more interesting with just a hint of cumin too, but the coconut milk and spinach – yep, a pile of tender, sweet, tasty, raw baby spinach – put this one over the top. And speaking of the top, try the cashew-mustard seed topping at least once with this, and we can’t imagine eating it without a sprinkle of fresh cilantro too.
If you’re pretty handy, or can corral somebody to sous to speed the prep, you’ll be eating in under 30 minutes after starting this one (don’t forget to start that rice pretty early in the game).
2 pounds boneless, skinless chicken thighs, cut into 3/4” cubes
1 tbsp good curry powder
1/2-1 tsp ground cumin
1 tsp kosher salt
3/4 tsp fresh ground black pepper
2 tbsp good coconut oil
1 smallish onion, chopped
14-ounce can full-fat coconut milk
3” piece of ginger, peeled
4-5 garlic cloves, peeled
5 ounces baby spinach, washed well
1/3 cup raw cashews, chopped (optional)
1/2 tbsp black or yellow mustard seeds (optional)
Cilantro leaves
Cooked rice of your choice
Prep the chicken, then toss with the curry powder, cumin, salt, and pepper.
Puree the coconut milk, ginger, and garlic cloves in your trusty blender until smooth.
Heat the coconut oil in a fairly large skillet over medium-high heat, then sauté the onion until softened (2-3 minutes). Add the chicken mixture, stir to mix well, and cook for two minutes. Now add the coconut milk mixture, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened (6-8 minutes).
Meanwhile, if using the cashews and mustard seeds, heat another 1-2 tsp of coconut oil in a small skillet over medium heat, then add the cashews and mustard seeds, stirring until the cashews have lightly browned and the mustard seeds are fragrant. Move to a small bowl quickly.
Finally, fold the spinach into the large pan mixture and cook until just wilted, about a minute. Serve immediately alongside/over rice, topped with the cashew and mustard mixture and some of the cilantro.
Enjoy.
