One Pan Indian Spiced Chicken and Cauliflower

Looking for the most flavorful dinner made with no fuss and no mess? This One-Pan Indian Spiced Chicken and Cauliflower recipe is hearty, flavorful, and packed with veggies and delicious Indian spices. It’s my new go-to weeknight meal!

One-Pan Indian Spiced Chicken and Cauliflower

I am so excited to partner with my friends at Tuttorosso Tomatoes for today’s recipe. You’ve heard me say it before, and I’ll say it again; I absolutely LOVE their canned tomato products. If you remember, I visited their factories and farms last year, and have grown to know and trust the family, brand, and the products they put out for us consumers. I can honestly say they are the best canned tomatoes I’ve tried, and I’ve done actual taste tests!

There 14.5 ounce cans of diced tomatoes are a pantry staple!

One-Pan Indian Spiced Chicken and Cauliflower

This recipe is the perfect weeknight or weekend meal. It serves a group (or save it for leftovers), is packed with delicious flavors, and has tons of veggies!

The best part? It is made in ONE PAN. No mess, no crazy clean up.

One-Pan Indian Spiced Chicken and Cauliflower   One-Pan Indian Spiced Chicken and Cauliflower

One-Pan Indian Spiced Chicken and Cauliflower

 

One Pan Indian Spiced Chicken and Cauliflower

Preparation 10 min 2017-06-25T00:10:00+00:00 Cook Time 35 min 2017-06-25T00:35:00+00:00 Serves 4     adjust servings

Ingredients

Instructions

  • Heat a large saucepan over medium heat with 2 tablespoons of butter. Add in diced onion, garlic, grated ginger, and cauliflower florets. Cover and let cook, stirring every 2-3 minutes until the onion is translucent, and cauliflower begins to soften.
  • Add in all spices and chicken, sear cubed chicken breasts for 2 minutes on each sides.
  • Pour in rice and cook for another minute, stirring constantly.
  • Add in diced tomatoes, tomato paste, and chicken broth. Cover and let cook for 20-30 minutes, stirring every 10 minutes until the chicken broth has soaked up into the rice mixture.
  • Add in the spinach and coconut milk and cook until the spinach has wilted, stirring for 1 minute.
  • Taste and adjust seasoning as desired. Garnish and serve warm!

Recipe Notes

  • For vegan: omit chicken and sub vegetable broth.

One-Pan Indian Spiced Chicken and CauliflowerDo you love one pan meals as much as I do?

This post is sponsored by Tuttorosso Tomatoes. All opinions are always100% my own.

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