• prep: 22 min
• cook: 22 min
• total: 44 min

servings:

Store-bought curry powder is brightened by fresh ginger and garlic in this 22-minute chicken dinner. Inspired by the Indian spiced-infused oil called tarka, the mustard-flecked cashew topping adds final dose of flavor and crunch.

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

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