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22-Minute Coconut Chicken Curry

['2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes', '2½ teaspoons mild curry powder', '1½ teaspoons kosher salt', '½ teaspoon freshly ground black pepper', '2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)', '½ medium onion, chopped', '1 (14-ounce) can coconut milk (preferably full-fat)', '1 (2½") piece ginger, peeled', '4 garlic cloves, peeled', '¼ cup raw cashews, chopped (optional)', '1½ 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)']

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.
Purée 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, 2–3 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.
Editor's note: This article has been updated as a part of our archive repair project.

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