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Quick Chicken Curry with Spinach and Peas

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

2

lbs Chicken thighs, boneless skinless

2 cups

Baby spinach, packed

1 1/2 tsp

Coriander, ground

1

Finger chile, thinly sliced (2 tablespoons), red

2 tbsp

Ginger

1 cup

Peas, frozen

3

Shallots, halved and thinly sliced (1 cup)

1 can

Coconut milk

2 tsp

Lemon juice, fresh

1

Basmati rice

1

Cinnamon stick

1

Kosher salt and freshly ground pepper

1 tbsp

Sugar

1/2 tsp

Turmeric, ground

3 tbsp

Butter, unsalted