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Dinner recipe · from the recipe book

Chicken Thigh Tomato Curry with Cauliflower

Tender chicken thighs simmered in a gingery, cumin-scented tomato sauce with cauliflower, carrots and spinach, finished with a cool swirl of yogurt over fluffy rice.

Chicken Thigh Tomato Curry with Cauliflower

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • ½ medium head300 gCauliflowercut into small florets
  • 2 medium120 gCarrotssliced into thin coins
  • 3 cups loosely packed90 gBaby spinach
  • 1½ tbsp20 gCanola oil
  • 1½ tsp3 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • 2⅔ cups620 gWater
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: chop the onion, mince the garlic, grate the ginger, slice the carrot, cut the cauliflower into florets, cut the chicken thighs into pieces and chop the cilantro.
  2. Cook the rice: bring 400 g of the water (a bit under half) to a boil in a saucepan, add the rice, cover and simmer on low 15 minutes, then rest off the heat, covered, 10 minutes.
  3. Meanwhile, heat the canola oil in a Dutch oven over medium heat. Add the onion and cook 6 to 8 minutes until golden.
  4. Stir in the garlic and ginger and cook 1 minute. Add the cumin, coriander, turmeric and paprika and stir 30 seconds until fragrant.
  5. Stir in the tomato paste and cook 1 minute, then add the chicken thighs and half the salt and stir to coat, cooking 3 minutes.
  6. Add the canned tomatoes and the remaining 220 g of water, then the carrot and cauliflower. Bring to a simmer, cover and cook 20 minutes, stirring now and then, until the vegetables are tender and the chicken reaches 165°F (74°C).
  7. Stir in the spinach and the remaining half of the salt and cook 2 minutes until wilted. Take the pot off the heat.
  8. Serve the curry over the rice, topped with a spoonful of the Greek yogurt and the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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