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One-Pan Curried Chicken Dinner
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Prep Time:
10 minutes
Total Time:
40 minutes
Quick and delicious one-pan chicken curry served with basmati rice and naan bread. Ready in just 40 minutes.
Ingredients:
  • 1 tablespoon ghee, coconut oil or olive oil
  • 4 cups cauliflower florets
  • 3 cups carrot sticks
  • 1 red bell pepper, cut into pieces
  • 1 tablespoon chopped fresh gingerroot
  • 4 teaspoons curry powder
  • 2 teaspoons salt
  • 6 skin-on bone-in chicken thighs
  • 2 cups chopped green onions
  • 1 cup coarsely chopped fresh cilantro
Instructions:
  • Preheat oven to 450°F. Grease a 16x11-inch roasting pan or a 15x10x1-inch pan with 1 tablespoon of your preferred oil (ghee, coconut oil, or olive oil).
  • Place cauliflower, carrots, bell pepper, and gingerroot in a pan. Sprinkle 2 teaspoons of curry powder and 1 teaspoon of salt over the vegetables, then toss to combine.
  • Sprinkle chicken thighs with the remaining 2 teaspoons of aromatic curry powder and 1 teaspoon of salt. Place the seasoned chicken on top of the vegetables.
  • After roasting for 20 minutes, take the pan out of the oven. Add green onions and toss to combine. Place the pan back in the oven and continue roasting for 10 more minutes or until the chicken's thickest part reads 165°F and its juices run clear.
  • Garnish the chicken and vegetables with fresh cilantro right before serving.

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