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Dinner recipe · from the recipe book

Coconut Chicken and Roasted Cauliflower Curry

Tender chicken thighs simmered in a creamy, gingery coconut sauce with oven-charred cauliflower and a bright lime finish, spooned over fluffy rice.

Coconut Chicken and Roasted Cauliflower Curry

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp30 gTomato paste
  • ½ cup120 gLow-sodium chicken broth
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp10 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1½ tsp3 gGround cumin
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion, mince the garlic, grate the ginger, cut the chicken thighs and cauliflower, and chop the cilantro.
  2. Cook the rice: bring the rice and the water to a boil in a small saucepan, cover, reduce to low and cook 15 minutes, then rest covered off the heat.
  3. Meanwhile, heat half the canola oil in a large pot over medium-high heat. Add the cauliflower and a quarter of the salt and cook without stirring much until browned in spots, about 6 minutes. Transfer to a plate.
  4. Add the remaining half of the canola oil and the onion to the pot; cook until soft, about 5 minutes. Stir in the garlic and ginger for 1 minute.
  5. Stir in the curry powder, turmeric, cumin and tomato paste and cook 1 minute until fragrant and darkened.
  6. Add the chicken thighs and another quarter of the salt; stir to coat and cook 3 minutes.
  7. Pour in the coconut milk and chicken broth, scraping up the browned bits. Simmer gently, uncovered, 10 minutes.
  8. Return the cauliflower to the pot and simmer 5 to 8 minutes more, until the cauliflower is tender and the chicken reaches 165°F (74°C).
  9. Stir in the lime juice and the remaining half of the salt. Serve the curry over the rice, topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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