Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Coconut Curry Chicken & Cauliflower
with Rice & Garlic Naan
30 MIN
4 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories720 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
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
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!
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!
Tips from Home Chefs