The Briny Lemon: Chicken and Cauliflower Curried Rice

This easy, homey dinner is loaded with warm, rich flavors and creamy texture—and it all comes together in one pan. Warm spices like curry powder, paprika, turmeric, and ginger take lean chicken breast and nutty, nutritious cauliflower to an especially tasty level, and coconut milk adds its own sweet creaminess.

Simple preparation, big flavor, no guilt. What’s not to love?

Serves 4

Ingredients

1 lb chicken breast, cut into bite-sized pieces
3 tsp curry powder, divided
1/4 tsp sweet paprika
1/4 tsp turmeric
2 tablespoon olive oil, divided
sea salt
freshly ground black pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
1-inch piece of ginger, peeled and finely chopped
1 small head cauliflower, cut into small florets
1 14-oz can unsweetened coconut milk, divided
1-1/2 cups cooked rice
chopped cilantro, for garnish

Cauliflower Florets

Preparation

Place the chicken in a medium bowl and sprinkle with 1 teaspoon curry powder, paprika, and turmeric. Toss to coat and set aside 30 minutes.

Sprinkle with Spices

Spice-Marinated Chicken

Heat a large, deep skillet over medium and add 1 tablespoon of oil. Add the chicken and season with salt and pepper. Cook, stirring several times, until the chicken is browned and almost cooked through, 7-8 minutes, depending on the size of the pieces. Transfer to a bowl. Do not wipe out the skillet.

Beginning to Cook

Cooked Chicken

Add the remaining 1 tablespoon of oil to the pan and add the onion, garlic, and ginger. Cook, stirring frequently, 2 minutes.
Add the cauliflower and season with salt and pepper. Cook, stirring frequently, 1 minute. Add 1 cup coconut milk. Cover the pan and reduce the heat to medium-low. Cook until the cauliflower is almost tender, 10-12 minutes.
Add the chicken, rice, remaining 2 teaspoons of curry powder and remaining coconut milk to the pan and stir well to combine. Cover the pan and cook until the chicken and cauliflower are tender, 5-6 minutes.