Curry Chicken & Roasted Sweet Potato
with Cauliflower, Golden Raisins & Cilantro Yogurt Sauce
- Milk
Golden curry-crusted chicken cutlets are set atop earthy roasted sweet potatoes and burnished cauliflower. Plump raisins add bursts of sweetness while cool cilantro yogurt sauce brings creamy balance.
Ingredients
1 unit
Sweet Potato
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
10 ounce
Chicken Cutlets
10 ounce
Cauliflower Florets
¼ ounce
Cilantro
1 ounce
Golden Raisins
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve sweet potato lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces if necessary. Mince cilantro.
-
Place raisins in a small microwave-safe bowl with enough water to cover. Cover with plastic wrap and microwave for 30-60 seconds.
-
Set aside, covered, until ready to serve.
-
Toss sweet potato and cauliflower on a baking sheet with a large drizzle of oil, half the curry powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
Meanwhile, in a second small bowl, combine yogurt, half the cilantro, salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
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Pat chicken* dry with paper towels and season all over with remaining curry powder, salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium and cover pan if chicken begins to brown too quickly.
-
Slice chicken crosswise.
-
Divide sweet potato and cauliflower between plates. Top veggies with raisins (draining first) and chicken. Drizzle sauce over chicken and veggies. Garnish with remaining cilantro and serve.
