Creamy Spinach Chicken Curry with Roasted Cauliflower Rice

Heat the oven to 425°F.

Wash and dry the cauliflower, ginger, cilantro and spinach.

For this step: cauliflower, ginger root, cilantro, baby spinach

While the oven heats, cut the core out of the cauliflower and grate the florets on the large holes of a box grater into rice-size pieces, or pulse them in a food processor. Spread the cauliflower rice on a baking sheet, season with salt and pepper, and dot it with the butter. Set it aside; it goes in the oven once the curry is simmering.

For this step: salt, pepper, butter, unsalted

Peel and small dice the onion (about ¼ inch).

For this step: yellow onion

Cut the chicken into 1-inch pieces and season with salt and pepper.

For this step: chicken breasts, boneless skinless, salt, pepper

Peel and mince the garlic and ginger, and pick and mince the cilantro leaves. In a small bowl, stir them together with the tomato paste, garam masala, crushed red pepper and the water to make a spice paste.

For this step: garlic, tomato paste, garam masala, crushed red pepper, water

Heat a large skillet over medium-high heat.

Once the skillet is hot, add the rest of the butter and the onion. Cook, stirring occasionally, until golden and tender, 3 to 4 minutes.

For this step: butter, unsalted

When the onion is golden, add the chicken and cook, stirring occasionally, until golden on the outside, 5 to 6 minutes.

Stir in the spice paste, then pour in the broth and cream and bring to a simmer. Turn the heat down to medium-low and cook, stirring occasionally, until the curry thickens and the chicken is cooked through, 10 to 12 minutes.

For this step: chicken broth, heavy whipping cream

While the curry simmers, put the cauliflower rice in the oven and roast until tender and golden, about 15 minutes, stirring it halfway through.

While the curry and cauliflower cook, roughly chop the spinach.

When the curry has thickened, add the spinach a handful at a time, letting each batch wilt slightly before adding the next. Stir until it's all wilted, 1 to 2 minutes.

When the cauliflower rice is tender and golden, serve it with the curry.