Curried Coconut Chicken

with cilantro cauliflower

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Curry and coconut are a marriage made in culinary heaven, combining that unique curry flavor, both familiar and exotic, and sweet coconut. It's a classic combination, best known in Thai cuisine, that works beautifully here, coating the tender chicken and sweet peas. The aromas alone will bring the kids running to your kitchen.

In Your Box (serves 2)

  • 12 oz. Cauliflower Florets
  • Info
    5⅖ fl. oz. Coconut Milk
  • 2 tsp. Mirepoix Base
  • 1 tsp. Curry Seasoning
  • ¼ tsp. Red Pepper Flakes
  • 13 oz. Boneless Skinless Chicken Breasts
  • ¼ oz. Cilantro
  • 2 oz. Peas
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    533
  • Carbohydrates
    18g
  • Fat
    33g
  • Protein
    45g
  • Sodium
    1557mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Coarsely chop cauliflower florets. Mince cilantro (no need to stem). Pat chicken breasts dry.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. While chicken cooks, cook cilantro cauliflower.

  • Step 3 - Cook the Cilantro Cauliflower
    3

    Cook the Cilantro Cauliflower

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add cauliflower to hot pan and stir occasionally until tender and browned, 4-5 minutes. Add ¼ cup water. Cover, and cook until cauliflower is tender, 2-3 minutes. Stir in peas and cook until warm, 1 minute. Remove from burner and stir in cilantro, ½ tsp. salt, and a pinch of pepper.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to cook chicken to medium-high heat. Add curry seasoning to hot pan and stir until aromatic, 30-90 seconds. Add coconut milk and mirepoix base and cook until slightly thickened, 2-3 minutes. Remove from burner and season with ¼ tsp. salt and red pepper flakes (to taste).

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, pouring sauce on and around chicken. Bon appétit!

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