Curried Salmon & Roasted Sweet Potato Jumble
with Spinach & Cilantro Yogurt Drizzle
- Milk
- Fish
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.
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 Potato
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 (chicken will finish cooking in the 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.
