Quick Chicken Curry with Spinach and Peas

Photo: Bryan Gardner
Prep Time:
45 mins
Total Time:
1 hrs

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.


  • 2 pounds boneless, skinless chicken thighs, cut into 1 ½-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 ½ teaspoons ground coriander

  • ½ 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


  1. Season both sides of chicken with salt and pepper.

  2. 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.

  3. 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.

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