Description
A delicious one-pot meal featuring turmeric coconut chicken with cauliflower, perfect for a comforting dinner.
Ingredients
Scale
- 4 chicken thighs, boneless and skinless
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 head cauliflower, cut into florets
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the turmeric powder and stir well to coat the onions, garlic, and ginger.
- Season the chicken thighs with salt and pepper, then add them to the pot, browning on both sides for about 5 minutes.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- Add the cauliflower florets, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and the cauliflower is tender.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add red pepper flakes or fresh chili.
- This dish can be served over rice or quinoa for a heartier meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg