Curried Chicken with Sweet Potatoes & Cauliflower

Curried Chicken with Sweet Potatoes & Cauliflower
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Curried Chicken with Sweet Potatoes & Cauliflower
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 3/4 cup nonfat plain yogurt
  • 1 tsp Madras-style curry powder
  • 1 tsp ground ginger
  • 1 clove Garlic minced
  • 3/4 tsp salt divided
  • 1/4 tsp cayenne divided
  • 1 1/2 lbs boneless, skinless chicken thighs trimmed
  • 1 lb sweet potato peeled and cut into cubes
  • 3 cups cauliflower florets you can use broccoli instead
  • 1 tbs extra-virgin olive oil
  • pepper to taste
  • 1/4 cup chopped unsalted dry roasted peanuts or cashews
  • 1/4 cup loosely packed cilantro leaves
Servings:
Units:
Ingredients
  • 3/4 cup nonfat plain yogurt
  • 1 tsp Madras-style curry powder
  • 1 tsp ground ginger
  • 1 clove Garlic minced
  • 3/4 tsp salt divided
  • 1/4 tsp cayenne divided
  • 1 1/2 lbs boneless, skinless chicken thighs trimmed
  • 1 lb sweet potato peeled and cut into cubes
  • 3 cups cauliflower florets you can use broccoli instead
  • 1 tbs extra-virgin olive oil
  • pepper to taste
  • 1/4 cup chopped unsalted dry roasted peanuts or cashews
  • 1/4 cup loosely packed cilantro leaves
Servings:
Units:
Instructions
  1. Combine yogurt, curry powder, coriander, ginger, garlic, ½ teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve ¼ cup of this mixture; cover and refrigerate.
  2. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 450°F.
  4. Lightly coat a large rimmed baking sheet with cooking spray.
  5. Remove the chicken from the marinade and place on the prepared baking sheet.
  6. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet.
  7. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining ¼ teaspoon salt and pepper.
  8. Roast chicken and vegetables, uncovered, for 15 minutes. Carefully turn the chicken over and stir the vegetables.
  9. Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.
Recipe Notes

Nutrition Facts
Curried Chicken with Sweet Potatoes & Cauliflower
Amount Per Serving
Calories 381 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Sodium 437mg 18%
Protein 35g 70%
* Percent Daily Values are based on a 2000 calorie diet.

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