This dish is the epitome of hearty, flavorful, and easy-to-make comfort food. Picture succulent chicken pieces, tender potatoes, delicate cauliflower florets, and the mild kick of green onions, all enveloped in a luscious curry sauce. It’s a one-pan wonder that effortlessly marries convenience and taste.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups cauliflower florets
- 3 cups potatoes, diced
- 1 cup green onions, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they start to brown, about 5 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic, curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Sauté the spices for about a minute until fragrant.
- Add the diced potatoes and cauliflower florets to the skillet. Stir well to coat them with the spices.
- Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine everything in the skillet.
- Return the cooked chicken to the skillet, stirring it into the mixture. Season with salt and pepper to taste.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes or until the chicken is cooked through, and the potatoes and cauliflower are tender.
- Once out of the oven, sprinkle the chopped green onions and fresh cilantro leaves over the top.
Notes
Feel free to adjust the spices to your preference. If you like it spicier, increase the cayenne pepper, or add some red pepper flakes. While this recipe uses chicken thighs, you can also use boneless, skinless chicken breasts or even tofu for a vegetarian version. Serve this curry chicken casserole over steamed rice or with warm naan bread for a complete meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 550mg
- Fat: 23g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 110mg
