• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

This Indian-inspired weeknight meal comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.

• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-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)
• 1 1/2 teaspoons ground coriander
• 1/2 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
• Steamed basmati rice, toasted sliced almonds, and cilantro leaves, for serving

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