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Curried Chicken with Sweet Potatoes & Cauliflower

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  5 Hours 30 Minutes
  4 servings
Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted. Hint: Soaking the prepared vegetables in ice water for 15 minutes before roasting will hydrate them, making them more moist and tender when cooked.
3/4 cup  nonfat plain yogurt
1 teaspoon  Madras-style curry powder (see Ingredient note)
1 teaspoon  ground coriander
1 teaspoon  ground ginger
1 clove  garlic, minced
3/4 teaspoon  salt, divided
1/4 teaspoon  cayenne pepper
8   boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
1   sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups  cauliflower florets (1 small head) or broccoli florets
1 tablespoon  extra-virgin olive oil
Freshly ground pepper  to taste
1/4 cup  chopped unsalted dry-roasted peanuts or cashews
1/4 cup  loosely packed cilantro leaves

Tip: Madras-style curry powder is hotter than standard curry powder. You can find it in specialty stores.

You can purchase chicken thighs that have already been boned and skinned in most supermarkets. They can be quite fatty, so trim carefully. If you cannot find boneless, skinless chicken thighs, substitute bone-in thighs and pull off the skin. In Step 3, roast chicken for 10 minutes before adding the vegetables.
Curried Chicken with Sweet Potatoes & Cauliflower Recipe at
Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 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 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.

Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.

Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 473
Fat. Total: 26g
Protein: 52g
Carbohydrates, Total: 34g
Fat, Saturated: 6g
Fiber: 7g
Cholesterol: 154mg
Sodium: 655mg
% Cal. from Fat: 49%
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