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

One-Pan Indian Spiced Chicken and Cauliflower
  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


  • 2 tablespoons grass-fed butter or ghee
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup cauliflower florets
  • 1 pound boneless skinless chicken Breasts, cubed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon of black pepper
  • 2 teaspoons grated ginger
  • 2 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon paprika
  • 1 cup uncooked white rice
  • 1 14.5 ounce can Tuttorosso diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1/4 cup coconut milk
  • 3 cups fresh spinach
  • Optional: Red pepper flakes, to taste
  • Optional: Parsley, for garnish


  • 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!


For vegan: omit chicken and sub vegetable broth.


  • Serving Size: As served
  • Calories: 536
  • Sugar: 4.9g
  • Sodium: 859mg
  • Fat: 19.2g
  • Saturated Fat: 9.5g
  • Carbohydrates: 48.3g
  • Fiber: 4.1g
  • Protein: 41.4g
  • Cholesterol: 116mg

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.

February 1, 2017

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Join The Discussion

16 Responses

  1. I don’t see rice listed in the ingredients, but the method section says to add in rice and cook 1-2 minutes… … (???)

  2. I always side-eye dishes that claim to be one pot, becuase they’re never as easy as they look and often require other steps. But this one looked promising so I made it, and I’m so glad I did. And I will do it again. It was easy, and actually just one pot, and it was a hit with my husband and my 16 month old.

    I added some extra coconut milk because let’s be real, a quarter cup was never going to be enough, and did heavy measurements on all the spices because again, most recipes are never enough. I also realized that I was out of cardamom as I was measuring spices so I used half the amount of cinnamon instead.

    This one is going in the regular rotation for sure!

  3. Have you ever tried substituting quinoa for the white rice? Also, is the rice uncooked when it goes in the pan?

  4. Currently making this and it wasn’t very clear that the rice needed to be uncooked… might want to note that. I cooked my rice and am now hoping I don’t have soup.

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