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Coconut Curry Chicken Skillet

with Golden Cauliflower ‘Rice’

Cooking time

25 minutes




540 /serving

There’s no end to the delicious uses to which masala spices can be put. Tonight we work them into an easy skillet recipe brimming with leafy spinach, plump chicken breasts and fragrant cilantro and lime. We make a creamy sauce to toss everything in by incorporating coconut milk and sun-dried tomatoes. Serve it up with a side of nutritious cauliflower ‘rice’, and this 25-minute marvel is ready to enjoy.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 300g Cauliflower ‘rice’
  • 60g Baby spinach
  • 1 Bunch of cilantro
  • 1 Lime
  • 15ml Ginger paste
  • 165ml Coconut milk
  • 15g Sliced sun-dried tomatoes
  • 7g Masala spice blend (black peppercorn, coriander, cumin, fenugreek, garlic, ginger, mustard, sea salt, turmeric, paprika)

Contains: Mustard

You will need:

Medium pan
Large pan
Salt & pepper
Total Fat
29 g
Saturated Fat
13 g
600 mg
Total Carbs
21 g
6 g
49 g
7 g
a picture
Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 3 to 4 minutes per side, until partially cooked and beginning to brown. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, zest and quarter the lime. Roughly chop the cilantro leaves and stems.
a picture
Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk, sun-dried tomatoes and ½ cup water (double for 4 portions); season with ½ the remaining spice blend and S&P. Bring to a boil; reduce to a simmer and cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until slightly reduced.
a picture
Finish the chicken
To the pan of sauce, add the partially cooked chicken*. Cook, partially covered and without turning, 6 to 8 minutes, until cooked through. Add the spinach and juice from ½ the lime wedges. Cook, stirring frequently, 1 to 2 minutes, until the spinach is wilted; season with S&P.
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Cook the cauliflower ‘rice’
While the chicken continues to cook, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower ‘rice’; season with the remaining spice blend and S&P. Cook, stirring frequently, 8 to 10 minutes, until beginning to brown. Add up to ½ the cilantro (to taste) and as much of the lime zest as you’d like; stir to combine.
a picture
Plate your dish
Divide the cauliflower ‘rice’ between your plates. Top with the finished chicken and sauce. Garnish the chicken with the remaining cilantro and lime wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.