Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup uncooked brown rice
- 2 tbsp neutral oil (avocado or canola), divided
- 1 lb (454 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tbsp tomato paste
- 1 (13.5 oz / 400 ml) can light coconut milk
- 1 cup low-sodium chicken broth
- 3 cups cauliflower florets (about 1 small head)
- 1 red bell pepper, sliced
- 2 cups baby spinach
- 1 tbsp fresh lime juice (plus lime wedges for serving)
- 1/4 cup chopped cilantro (for serving)
Do This
- 1. Cook brown rice: 1 cup rice + 2 cups water + pinch salt; simmer covered 40 minutes, rest 10 minutes.
- 2. Season chicken with 1 tsp salt + pepper; sear in 1 tbsp oil over medium-high heat 4–5 minutes (not fully cooked). Remove.
- 3. Sauté onion in 1 tbsp oil over medium heat 3–4 minutes; add garlic + ginger 30 seconds.
- 4. Stir in curry powder 30 seconds; mix in tomato paste 30 seconds.
- 5. Add light coconut milk + broth; simmer 2 minutes. Add cauliflower + bell pepper; simmer 10 minutes.
- 6. Return chicken; simmer 6–8 minutes until chicken hits 165°F (74°C) and sauce is slightly thickened.
- 7. Stir in spinach and lime juice; serve over brown rice with cilantro and lime wedges.
Why You’ll Love This Recipe
- Big curry flavor with a lighter, silky sauce thanks to light coconut milk and plenty of aromatics.
- Loaded with colorful veggies (cauliflower, bell pepper, spinach) for a dinner that feels hearty and fresh.
- One pan for the curry, simple ingredients, and very weeknight-friendly.
- Great for meal prep: the flavors deepen overnight and it reheats beautifully.
Grocery List
- Produce: 1 small yellow onion, 1 small head cauliflower, 1 red bell pepper, baby spinach, fresh ginger, garlic, 2 limes, cilantro
- Dairy: None (optional: plain yogurt for serving)
- Pantry: Brown rice, neutral oil (avocado/canola), curry powder, tomato paste, light coconut milk (13.5 oz can), low-sodium chicken broth, kosher salt, black pepper
- Meat: Boneless, skinless chicken breast (1 lb / 454 g)
Full Ingredients
For the Brown Rice
- 1 cup uncooked brown rice (long-grain)
- 2 cups water
- 1/4 tsp kosher salt
For the Chicken & Veggie Curry
- 1 lb (454 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
- 1 small yellow onion, finely chopped (about 1 cup)
- 4 cloves garlic, minced (about 4 tsp)
- 1 tbsp fresh ginger, grated (about 1-inch piece)
- 2 tbsp curry powder (a standard mild-to-medium blend)
- 1 tbsp tomato paste
- 1 (13.5 oz / 400 ml) can light coconut milk
- 1 cup low-sodium chicken broth
- 3 cups cauliflower florets (bite-size; from about 1 small head)
- 1 red bell pepper, seeded and sliced into thin strips
- 2 cups baby spinach, lightly packed
- 1 tbsp fresh lime juice (about 1/2 lime)
For Serving
- 1/4 cup chopped fresh cilantro
- Lime wedges (from remaining lime)
- Optional: 1/4 tsp crushed red pepper flakes (for heat)
Step-by-Step Instructions
Step 1: Cook the brown rice
Rinse the brown rice in a fine-mesh strainer until the water runs mostly clear (this helps prevent gumminess). In a medium saucepan, combine 1 cup brown rice, 2 cups water, and 1/4 tsp kosher salt. Bring to a boil over medium-high heat.
Reduce heat to low, cover tightly, and simmer for 40 minutes. Turn off the heat and let it sit, covered, for 10 minutes. Fluff with a fork and keep covered until serving.
Step 2: Season and sear the chicken
While the rice cooks, pat the chicken pieces dry with paper towels (this helps them brown). Season with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat a large skillet or Dutch oven over medium-high heat. Add 1 tbsp oil. When the oil shimmers, add the chicken in a single layer. Cook for 2–3 minutes per side, just until lightly browned (it does not need to be cooked through yet). Transfer chicken to a plate.
Step 3: Sauté the onion, then add garlic and ginger
Reduce heat to medium. Add the remaining 1 tbsp oil to the same pan. Add the chopped onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
Add the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant. (Keep it moving so the garlic doesn’t scorch.)
Step 4: Bloom the curry powder and tomato paste
Add the 2 tbsp curry powder to the pan and stir for 30 seconds. This quick toasting step wakes up the spices and makes the sauce taste more aromatic.
Stir in 1 tbsp tomato paste and cook for another 30 seconds, coating the onions and spices. This helps round out the flavor and adds a little body to the sauce.
Step 5: Build the light coconut curry sauce
Pour in the light coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan (those add lots of flavor). Bring the sauce to a gentle simmer over medium heat.
Season with the remaining 1/2 tsp kosher salt. Simmer for 2 minutes to slightly thicken and meld the flavors.
Step 6: Simmer the vegetables until crisp-tender
Add the cauliflower florets and sliced red bell pepper. Stir to coat in the sauce, then keep the curry at a gentle simmer (adjust heat to maintain a steady bubble, not a hard boil).
Cook for 10 minutes, stirring occasionally, until the cauliflower is tender but not mushy and the peppers are softened with a little bite.
Step 7: Finish cooking the chicken, then add spinach and lime
Return the seared chicken (and any juices on the plate) to the pan. Simmer for 6–8 minutes or until the chicken is fully cooked and reads 165°F (74°C) on an instant-read thermometer.
Stir in the baby spinach and cook for 30–60 seconds until just wilted. Turn off the heat and stir in 1 tbsp fresh lime juice. Taste and adjust seasoning if needed (a pinch more salt or a squeeze of lime can make the flavors pop).
Step 8: Serve over brown rice with cilantro and lime
Spoon fluffy brown rice into bowls. Ladle the chicken veggie curry over the top, making sure each serving gets plenty of cauliflower, peppers, and spinach.
Finish with a generous sprinkle of cilantro and serve with lime wedges for squeezing at the table.
Pro Tips
- Cut everything to similar sizes: 1-inch chicken pieces and bite-size cauliflower florets cook evenly and keep the curry balanced.
- Don’t rush the spice-bloom step: Toasting the curry powder for 30 seconds makes the sauce noticeably more fragrant.
- Keep it at a gentle simmer: A hard boil can overcook the chicken and make the veggies too soft.
- Use a thermometer for perfect chicken: Pull the curry as soon as the chicken reaches 165°F (74°C) to keep it juicy.
- Finish with lime off the heat: Lime tastes brighter when it’s added at the end, not boiled.
Variations
- Make it spicier: Add 1/4–1/2 tsp cayenne with the curry powder, or stir in 1–2 tsp sambal oelek with the coconut milk.
- Swap the protein: Use 1 lb boneless chicken thighs (slightly longer simmer) or 2 (15 oz) cans chickpeas (drained and rinsed) for a vegetarian version.
- Add extra veggies: Stir in 1 cup sliced mushrooms with the onions, or add 1 cup frozen peas during the last 2 minutes of cooking.
Storage & Make-Ahead
Store curry and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding 1–3 tbsp water or broth as needed to loosen the sauce. Microwave reheating works too: cover loosely and heat in 60-second bursts, stirring between, until hot.
For make-ahead, chop the onion, garlic, ginger, cauliflower, and bell pepper up to 24 hours in advance and refrigerate. You can also cook the rice up to 3 days ahead. The curry can be frozen for up to 2 months (spinach may soften more after thawing; if you prefer, add fresh spinach after reheating).
Nutrition (per serving)
Approximate per serving (includes 1/4 of curry + 1/4 of cooked brown rice): 520 calories, 39 g protein, 53 g carbs, 18 g fat, 7 g fiber, 760 mg sodium. Values vary by brand and exact portions.
