Curried Cauliflower and Chicken Stew with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming stew featuring tender chicken thighs and cauliflower simmered in a fragrant coconut curry broth. This indian-inspired whole30 (gluten free) ready in about 50 minutes pairs boneless skin-on chicken thighs, cauliflower florets, (14 oz), full fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until softened.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
  3. Step 3: Add 4 chicken thighs seasoned with 1 tsp sea salt and 1/2 tsp black pepper. Brown chicken on both sides for 4-5 minutes per side.
  4. Step 4: Sprinkle 2 tbsp yellow curry powder over the chicken and onions, stirring to coat and toast spices for 1 minute.
  5. Step 5: Pour in 14 oz full-fat coconut milk and add 4 cups cauliflower florets. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes until chicken is cooked through and cauliflower is tender.
  6. Step 6: Remove chicken, shred with two forks, and return to the pot. Stir in 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Curried Cauliflower and Chicken Stew with Coconut Milk take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Curried Cauliflower and Chicken Stew with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.

Can I substitute ingredients in Curried Cauliflower and Chicken Stew with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Curried Cauliflower and Chicken Stew with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Curried Cauliflower and Chicken Stew with Coconut Milk whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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