Coconut Chicken Curry in a Hurry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Curry powder

  Spices

  2 ½ tsp or 5g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 ⅔ tbsp or 37g

• Onions

  Raw

  ½ medium or 55g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  14 oz or 397g

• Ginger

  Spices, ground

  100g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cashews

  Chocolate Covered - Meijer

  ¼ cup or 41g

• Mustard seed

  Spices, ground

  1 ½ tsp or 3g

• Spinach

  Cooked, boiled, drained, without salt

  5 oz or 142g

• Cilantro Lime Rice

  Sizzler

  100g

Directions

1. Toss chicken with curry powder, salt, and pepper in a medium bowl. 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. Puree coconut milk, ginger, and garlic in a blender until very smooth. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes. 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, 23 minutes. Immediately transfer mixture including the oil to a small bowl. 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.
2. Toss chicken with curry powder, salt, and pepper in a medium bowl.
3. 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.
4. Puree coconut milk, ginger, and garlic in a blender until very smooth.
5. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
6. 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, 23 minutes. Immediately transfer mixture including the oil to a small bowl.
7. 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.
8. Recipe by: Rhoda Boone (source: https://www.epicurious.com/recipes/food/views/chicken-coconut-curry-in-a-hurry)

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