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Coconut Curry Chicken & Cauliflower

with Rice & Garlic Naan

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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Prepare & roast the cauliflower:
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. 

Cook the rice:
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. 

Prepare the remaining ingredients & make the sauce:
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. 

Cook the chicken & carrots:
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.

Warm the naan:
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. 

Finish & serve your dish:
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!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the cauliflower:
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. 

Cook the rice:
Prepare the remaining ingredients & make the sauce:
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.

Cook the chicken & carrots:
Warm the naan:
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!

Finish & serve your dish: