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Curried Chicken & Roasted Sweet Potato Jumble

Curried Chicken & Roasted Sweet Potato Jumble

with Spinach & Cilantro Yogurt Drizzle
Recipe Development Team
Recipe Development TeamUpdated on March 12, 2026
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Calories
770 kcal
Protein
83g protein
Total
30 minutes
Difficulty
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Red Onion

1 unit

Tomato Paste

1 unit

Chicken Stock Concentrate

2.5 ounce

Spinach

2 unit

Sweet Potato

1 tablespoon

Curry Powder

2 tablespoon

Yogurt

(Contains: Milk)

24 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

¼ ounce

Cilantro

Not included in your delivery

teaspoon (tsp)

Salt

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Black Pepper

1 tablespoon (tbsp)

Cooking Oil

/ per serving
Calories770 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate50 g
Sugar15 g
Dietary Fiber8 g
Protein83 g
Cholesterol275 mg
Sodium580 mg
Potassium2320 mg
Calcium170 mg
Iron4.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Baking Sheet
Paper Towel
Large Pan
Small Bowl

Cooking Steps

Prep
1
  • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

  • Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Roughly chop cilantro.

Roast Veggies
2
  • Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Season & Sear Chicken
3
  • Meanwhile, pat chicken* dry with paper towels; season all over with half the curry powder (youll use the rest in the next step), salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until golden brown, 2 minutes per side (chicken will finish cooking in the next step).

  • Transfer chicken to a plate.

Make Curry & Simmer Chicken
4
  • Add tomato paste and remaining curry powder to pan used for chicken over medium-high heat. Cook, stirring constantly, until fragrant, 30-60 seconds.

  • Stir in spinach, stock concentrate, sour cream, and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce heat to low.

  • Return chicken to pan. Cover and simmer until chicken is cooked through, 4-6 minutes.

  • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

Mix Sauce
5
  • Meanwhile, in a small bowl, combine yogurt, half the cilantro, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Serve
6
  • Divide sweet potato jumble and chicken curry between shallow bowls. Top with cilantro yogurt and sprinkle with remaining cilantro. Serve.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many loved the dish's big, savory flavors, though some found the curry sauce a bit bland or tomato-heavy.
  • Ease of prep: Customers appreciated how easy it was to cook, with some noting it took a while but was worth it.
  • Suggestions: Consider adding more spices, garlic, or ginger to boost flavor. A squeeze of fresh lime juice can brighten the dish.
  • Portions: Some wished for more chicken or extra yogurt sauce to balance the flavors.
  • Veggies: The roasted sweet potato jumble was a hit; try serving the spinach fresh as a side salad for a different twist.
AI-generated from customer reviews