Ingredients
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
Preparation
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.
