Curried Chicken with Sweet Potatoes & Cauliflower

  • Active Time 30m
  • Total Time 5h 30m

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 non-fat 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.


Combine the 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 the chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 450 degrees 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 the sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss the 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 the 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, 10-15 minutes more.

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7390

nutrition information per serving

473 calories; 26g total fat; 6g total saturated fat; 154mg cholesterol; 655mg sodium; 34g carbohydrates; 7g fiber; 52g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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