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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 tender roasted cauliflower. A side of warm naan (a traditional flatbread) drizzled with garlic-infused ghee is perfect for scooping up every bite.
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NutritionPER SERVING
-
Calories730 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 1 cup Jasmine Rice
- 1 13.5-Oz Can Light Coconut Milk
- 2 Pieces Naan Bread
- ¾ lb Carrots
- 1 clove Garlic
- 1 head Colored, White, Or Romanesco Cauliflower
-
2 Tbsps Savory Tomato Chutney
-
2 Tbsps Ghee
- 1 Tbsp Yellow Curry Paste
- ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the cauliflower:
Remove the ghee from the refrigerator to bring to room temperature. 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:
Meanwhile, 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:
Meanwhile, 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; season with salt and pepper.
4
Cook the chicken & make the curry:
Pat the chicken dry with paper towels; season with salt and pepper. 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, curry paste, and coconut milk (carefully, as the liquid may splatter). Cook, stirring occasionally, 10 to 12 minutes, or until the liquid 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:
Meanwhile, 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:
Meanwhile, 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 curry, 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 the warmed naan on the side. Drizzle the naan with the garlic ghee. Enjoy!
1
Prepare & roast the cauliflower:
Remove the ghee from the refrigerator to bring to room temperature. 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:
Meanwhile, 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:
Meanwhile, 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; season with salt and pepper.
4
Cook the chicken & make the curry:
Pat the chicken dry with paper towels; season with salt and pepper. 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, curry paste, and coconut milk (carefully, as the liquid may splatter). Cook, stirring occasionally, 10 to 12 minutes, or until the liquid 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:
Meanwhile, 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:
Meanwhile, 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 curry, 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 the warmed naan on the side. Drizzle the naan with the garlic ghee. Enjoy!
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