Main Dishes Recipes

Cheesy Curry Chicken and Cauliflower

I was stuck for what to make for dinner tonight, but I had some chicken thighs and cauliflower in the fridge to experiment with. (If you’ve been a reader for any length of time you’ll know we always have cauliflower!) I’ve been craving curry lately, so I decided to make a baked curry chicken and cauliflower dish.

Cheesy Curry Chicken & Cauliflower #Paleo #Glutenfree #Recipe | This West Coast Mommy

I chopped up the cauliflower and a small head of broccoli I found in the produce drawer and microwaved them for about 5 minutes, or until they were fork tender but still firm and brightly coloured. I spread the vegetables in the bottom of an oven-safe glass dish.

Then I cubed about a pound and a half of boneless chicken thighs and set it aside. I heated some coconut oil in a frying pan over medium heat and added a finely diced shallot and two cloves of minced garlic. After a minute or so, I added the cubed chicken and sauteed it until the chicken was cooked through. I used a slotted spoon to scoop the pieces out of the fat and layered the chicken over the cauliflower and broccoli.

For the curry sauce, I started with one cup of full fat coconut milk and mixed in half a cup of homemade mayonnaise. I added about four teaspoons of curry powder, two teaspoons of cumin, one teaspoon of coriander, and half a teaspoon each of cinnamon, fresh ground pepper, and sea salt. I whisked it up until all the spices were well mixed in, then I stirred in three quarters of a cup of shredded cheddar cheese. I used goat cheddar because of hubs’ issues with cow dairy, but I’m sure you could use any hard cheese. I poured the sauce on top of the chicken and vegetables and put it in the oven at 375 degrees for about 30 minutes.

Cheesy Curry Chicken and Cauliflower #Paleo #Glutenfree #Recipe | This West Coast Mommy

And here’s the baked cheesy curry chicken and cauliflower! I served this with a side salad, and you know, it was really good! I know it’s not a traditional ingredient, but the mayo made the curry sauce wonderfully rich and creamy. I’ll be making this one again!

Cheesy Curry Chicken and Cauliflower


  • 1 head of cauliflower chopped
  • 1 small head of broccoli chopped
  • 1 tablespoon coconut oil
  • 1 small shallot finely diced
  • 2 cloves garlic minced
  • 1.5 pounds boneless chicken thighs cubed
  • 1 cup full-fat coconut milk
  • 1/2 cup mayonnaise
  • 4 teaspoons curry powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon sea salt
  • 3/4 cup shredded cheddar cheese


  • Preheat oven to 375 degrees.
  • Microwave cauliflower and broccoli florets about 5 minutes, until fork tender but firm. Spread cooked vegetables in bottom of an oven-safe glass dish.
  • Heat coconut oil in a skillet over medium heat until shimmering then add shallot and minced garlic. Saute approximately one minute.
  • Add cubed chicken and saute until fully cooked. Drain chicken from fat and layer pieces over cauliflower and broccoli.
  • In a separate bowl, whisk coconut milk, mayonnaise, and spices together. Mix in shredded cheese.
  • Pour sauce over chicken and vegetables and bake for 30 minutes.
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