Coconut Curry Chicken with Cauliflower & Peas

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Serving: 4

Recipe featured in the Living Well Eating Smart newsletter #58 (dated 3/26/15-5/20/15)

Recipe from Smart Chicken. For other flavor-packed recipes, visit their website.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large bowl, combine chicken thighs with curry powder, garlic, ginger, salt and 1 tablespoon vegetable oil. Let chicken marinate at room temperature for 20 minutes. Wash hands after handling raw chicken.

4. Once ready to cook, heat large skillet over medium heat until hot. Add oil then add chicken, cooking each side for about 5 minutes or until just brown in color.

5. Add coconut milk while stirring and bring to a simmer. Cover skillet and cook for 20 minutes, while occasionally stirring and turning the chicken.

6. Remove cover and add cauliflower. Continue to simmer until cauliflower is soft and some of the sauce has reduced.

7. Add peas and cook until heated through and chicken reaches an internal temperature of 165 degrees Fahrenheit.

8. Taste and adjust seasonings, adding more salt or curry powder as needed.

9. Serve over brown rice or freekeh and garnish with chopped cilantro and a squeeze of fresh lemon, if desired.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit!