Description
Saucy, savory, and so delicious! Curry Chicken Cauliflower Bake is an easy complete meal that bakes in one pan. Tender chicken thighs with cauliflower, carrots, and onions are all cooked in a coconut curry sauce.
Ingredients
Units
Scale
- 4 bone-in chicken thighs
- 1 teaspoon olive oil
- 1/2 head cauliflower
- 2 to 3 carrots
- 1 medium white onion
- 1 cup tightly packed fresh cilantro
- 1 can (14 ounces) full-fat coconut milk
- 1 Tablespoon curry powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 F/176 C. Move the oven rack to the center slot.
- Pat the chicken dry with paper towels and trim off any excess fat. I like to sear the chicken in a skillet with a teaspoon of olive oil to brown the skin, but this is an optional step. If you are searing, heat oil in the skillet and add chicken skin-side down to cook for 3 or 4 minutes, then remove.
- Break the cauliflower into florets to equal around 3 cups. Peel and trim the carrots, then cut into 2-inch pieces. Peel and quarter the onion.
- Place the veggies in an even layer in a 9x13-inch pan. Lay the chicken on top of the veggies, skin-side up.
- Cut off the stems of the cilantro. Set the leaves aside to use as a garnish later. Finely chop the cilantro stems, then add it to the coconut milk along with the curry, salt, and pepper. Stir together, then pour over the chicken.
- Bake for 45 minutes or until chicken is done and veggies are tender. Remove and let stand for 5 minutes before uncovering. Garnish with cilantro leaves before serving.
