Curried Chicken & Roasted Sweet Potato Jumble
with Spinach & Cilantro Yogurt Drizzle
Caramelized roasted sweet potatoes and red onion accompany juicy seared chicken cutlets in a creamy, tomatoey curry sauce simmered with fresh spinach. It’s finished with a cooling cilantro yogurt sauce that perfectly balances the warmth of the curry.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Potatoes
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
20 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
Salt
Black Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• Meanwhile, pat chicken* dry with paper towels; season all over with half the curry powder (you’ll 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 (the chicken will finish cooking in next step). • Transfer chicken to a plate.
• 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.
• 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.
• Divide sweet potato jumble and chicken curry between shallow bowls. Top with cilantro yogurt and sprinkle with remaining cilantro. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
