Coconut Curry Chicken & Cauliflower

with Rice & Garlic Naan

30 MIN

4 Servings

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From the Test Kitchen

For this saucy, Indian-style dish, you’ll cook chicken with vibrant vadouvan curry powder, then toss it together with roasted cauliflower before serving. To scoop up every delicious bite, you’ll make a side of warm naan drizzled with ghee (or clarified butter) mixed with piquant garlic paste for rich, zesty flavor.

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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
1 cup Jasmine Rice
2 Pieces Naan Bread
1¾ cups Light Coconut Milk
1 head Cauliflower
6 oz Carrots
1 clove Garlic
2 Tbsps Savory Tomato Chutney
2 Tbsps Ghee
½ cup Plain Nonfat Greek Yogurt Or Labneh Cheese
2 tsps Vadouvan Curry Powder

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the cauliflower:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice:

While the cauliflower roasts, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Prepare the remaining ingredients & make the sauce:

While the rice cooks, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the tomato chutney and yogurt or labneh. Season with salt and pepper.

4 Cook the chicken & carrots:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the curry powder. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced carrots and coconut milk. Cook, stirring occasionally, 10 to 12 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Warm the naan:

While the chicken cooks, place the naan on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Cut each piece into 8 equal-sized wedges.

6 Finish & serve your dish:

While the naan warms, melt the ghee in a bowl in the microwave (or heat in a small pot on medium-high until melted). Stir in as much of the garlic paste as you’d like. To the pan of cooked chicken and carrots, add the roasted cauliflower; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and cauliflower and sauce. Serve with the warmed naan on the side. Drizzle the naan with the garlic ghee. Enjoy!