One-Pot Curry Chicken and Cauliflower

Curry chicken and cauliflower skillet on a plate with a fork with a side of rice sprinkled with cilantro.

One-Pot Curry Chicken and Cauliflower

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 334kcal

Author: Lauren

This Curry Chicken and Cauliflower Skillet is the best one-pan meal ready in just 35 minutes. It has the most delicious creamy curry sauce and is packed with protein and fiber! This recipe will make you forget about getting takeout and will have you wanting to enjoy this healthier recipe at home any night of the week!

Print Recipe

Ingredients

1 Tbsp olive oil (15g) divided
1 lb. boneless chicken breast cut into bite-size pieces
1 medium yellow onion (200g) diced
4 cloves minced garlic I used frozen
1 Tbsp freshly minced ginger
3 Tbsp yellow curry powder
2 tsp EACH: salt, cinnamon & cumin
1 tsp sugar
1 14-oz. can diced tomatoes
2 14-oz. cans lite coconut milk
12- oz. cauliflower florets (200g) I bought the precut kind to save time but frozen works too

Optional For Serving:

Cilantro
Basmati Rice or Brown Rice
Naan

Instructions

Add 1/2 Tablespoon olive oil to a medium pot and set to medium-high heat. Add the chicken and season with salt to taste. Sear for 3-4 minutes or until chicken is cooked through and no longer pink. Transfer to a plate and set aside.
Add the remaining 1/2 Tablespoon of olive oil to the pot and reduce to medium heat. Add the onions and cook for 2-3 minutes or until softened. Stir in the garlic and ginger.
Then add in the seasonings (curry powder, cinnamon, cumin, salt and sugar) and the diced tomatoes; stir to combine. This dish is mild. To add in some heat, add 1/8 tsp red cayenne pepper.
Stir in the coconut milk. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
Use an immersion blender to blend into a curry (directly in the pot). Alternatively, you can transfer the liquid to a blender and blend until smooth, then return it to the pot.
Bring the curry to a boil then add the cauliflower and reduce heat and simmer for about 10 minutes or until the cauliflower is tender. Then stir the chicken back in.
Serve curry with rice, cilantro and naan (or whatever sounds good) and enjoy!

Notes

Is this dish spicy?

No this chicken curry recipe is not spicy as written. If you prefer a little bit of heat, add 1/8 tsp of red cayenne pepper to the seasonings mix.

What should I serve with this coconut curry chicken and cauliflower?

I love serving this dish with a side of basmati or brown rice or a small Naan bread. You can also serve with a side dish of green beans for a lower carb option.

Nutrition