This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Season both sides of chicken with salt and pepper.
In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.