Chicken Curry in a Hurry | Oregonian Recipes

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs
• Salt and pepper
• 1 12-ounce jar curry simmer sauce (we used Seeds of Change Jalfrezi Simmer Sauce; see note)
• 8 ounces frozen cauliflower florets
• 4 cups cooked jasmine or basmati rice
• Toasted shredded coconut (see note)
• Chopped fresh cilantro