- 3/4 cup nonfat 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
Combine 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 chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat oven to 450°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 sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss 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 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 to 15 minutes more.
Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.
- Serving: Per serving
- Calories: 473
- Carbohydrates: 34g
- Fat: 26g
- Protein: 52g
- Dietary Fiber: 7g
- Saturated Fat: 6g
- Monounsaturated Fat: 11g
- Cholesterol: 154mg
- Potassium: 1183mg
- Sodium: 655mg
- Exchanges: 1 1/2 starch, 1/2 vegetable, 6 lean meat, 1 1/2 fat
- Carbohydrate Servings: 2