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Dinner recipe · from the recipe book

Coconut Chicken Thigh Curry with Cauliflower

Tender chicken thighs and cauliflower simmer in a gingery tomato-coconut sauce, finished with lime and cilantro over fluffy brown rice.

Coconut Chicken Thigh Curry with Cauliflower

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1 cup200 gCoconut milk, cannedstirred
  • 1½ medium160 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • 2 cups loosely packed60 gBaby spinach
  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2⅔ cups620 gWater
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: chop the onion, mince the garlic, grate the ginger, cut the chicken thigh into pieces and the cauliflower into florets.
  2. Start the rice: in a saucepan bring the brown rice and two-thirds of the water (about 410 g) to a boil, cover, and simmer on low for 45 minutes, then rest covered for 10 minutes.
  3. Meanwhile heat half the canola oil in a Dutch oven over medium-high heat. Brown the chicken thigh pieces for 5 minutes, then move them to a plate.
  4. Add the remaining half of the canola oil and the onion; cook 6 minutes until soft. Stir in the garlic and ginger for 1 minute.
  5. Stir in the curry powder, cumin, turmeric and tomato paste and cook 1 minute until fragrant.
  6. Add the canned tomatoes, the coconut milk, the remaining one-third of the water (about 210 g) and the salt; bring to a simmer.
  7. Return the chicken with its juices and add the cauliflower. Cover and simmer 20 minutes, stirring now and then, until the cauliflower is tender and the chicken reaches 165°F (74°C).
  8. Stir in the spinach until wilted, then add the lime juice.
  9. Serve the curry over the brown rice, topped with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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

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