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Curried Chicken with Sweet Potatoes & Cauliflower

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Course All Recipes, Dinner
Cuisine All, Bodybuilding Friendly, Poultry
Servings 6
Calories 381 kcal


  • 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


  • 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.
  • Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat oven to 450°F.
  • Lightly coat a large rimmed baking sheet with cooking spray.
  • Remove the chicken from the marinade and place on the prepared baking sheet.
  • Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet.
  • Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining ¼ teaspoon salt and pepper.
  • Roast chicken and vegetables, uncovered, for 15 minutes. Carefully turn the chicken over and stir the vegetables.
  • Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.



Calories: 381kcalProtein: 35gFat: 17gSodium: 437mgFiber: 5g
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