Chicken Curry with Rice
A quick and comforting chicken curry served over rice, with tender cauliflower and spinach in a spiced tomato sauce. Ready in about 20 minutes, this is a perfect weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- 1 lb chicken breast
- 2 cups cauliflower florets
- 2 cups spinach
- 1 cup tomato sauce
- 2 tbsp curry powder
- 2 cups cooked rice
Instructions
- 1
Cut the 1 lb chicken breast into bite-size pieces. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.
- 2
Add the 2 cups cauliflower florets and 2 tbsp curry powder. Stir to coat everything in the spice. Cook for 2 minutes until fragrant.
- 3
Pour in the 1 cup tomato sauce and 1 cup water. Bring to a simmer, then reduce heat to medium-low. Cover and cook until chicken is cooked through and cauliflower is tender, about 10 minutes.
- 4
Stir in the 2 cups spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- 5
Serve the curry over the 2 cups cooked rice. Garnish with fresh cilantro and red chili slices if you like.
Tools you’ll need
- large skillet
- knife
- cutting board
- measuring cups
- wooden spoon
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