One Pan Indian Spiced Chicken and Cauliflower
This One Pan Indian Chicken and Rice is your classic chicken and rice dinner made better! This one pan meal is made up of tender bites of chicken, perfectly cooked rice, and soft, flavorful cauliflower florets. It's hearty, flavorful, and makes the perfect easy weeknight meal!
Servings: 4
Ingredients
- 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
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!
Notes
- For vegan: omit chicken and sub vegetable broth.
Nutrition
Calories: 536kcal | Carbohydrates: 48.3g | Protein: 41.4g | Fat: 19.2g | Saturated Fat: 9.5g | Cholesterol: 116mg | Sodium: 859mg | Fiber: 4.1g | Sugar: 4.9g