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2 pounds boneless, skinless Pine View Farms chicken breasts, breast fillet or thighs, cut into 1" cubes

2½ teaspoons mild curry powder

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)

½ medium onion, chopped

1 (14-ounce) can coconut milk (preferably full-fat)

1 (2½") piece ginger, peeled

4 garlic cloves, peeled

¼ cup raw cashews, chopped (optional)

1½ teaspoons yellow and/or black mustard seeds (optional)

5 ounces baby spinach

Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)


  1. Toss chicken with curry powder, salt, and pepper in a medium bowl.
  2. Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
  3. Purée coconut milk, ginger, and garlic in a blender until very smooth.
  4. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
  5. Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.
  6. Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.