Ingredients Meat & Poultry Chicken Chicken Thighs Quick Chicken Curry with Spinach and Peas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 45 mins Total Time: 1 hrs Servings: 4 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. Ingredients 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 Directions 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. Rate it Print