Curried Chicken with Sweet Potatoes & Cauliflower

From EatingWell: Fall 2002, The Essential EatingWell Cookbook (2004)

Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted. Hint: Soaking the prepared vegetables in ice water for 15 minutes before roasting will hydrate them, making them more moist and tender when cooked.

READER'S COMMENT:

"My family and I really liked this recipe especially the roasted cauliflower and sweet potatoes! We didn't have the peanuts but they weren't missed. Adding the cilantro is a nice touch of flavor at the end. "

Curried Chicken with Sweet Potatoes & Cauliflower Recipe

Create a Review

7 Reviews for Curried Chicken with Sweet Potatoes & Cauliflower

02/28/2012

Anonymous

Recommends this recipe

Delicious and Healthy Recipe

I love this recipe. It has become a recipe that I prepare on a regular basis. I usually don't care much for sweet potatoes, but they go perfect with this dish. The yogurt and spice mixture are delicious.

Pros: Makes a complete meal. Tastes great left over.

Comments

10/22/2011

kac332

Recommends this recipe

Good!

I made this last night and enjoyed it! I did make changes however. I roasted the sweet potato and cauliflower on a baking sheet with only salt,pepper, lightly sprayed with oil for 15 mins, stir, then 15 more mins. I did use the tip to soak the veggies in water prior to baking and they turned out very tender!

I only marinated the boneless/skinless thighs in the yogurt mixture for only 30 mins (too hungry to wait). When there was about 15 mins left for the veggies to cook I put oil in a skillet and over med high heat cooked the thighs on the stove top and flipped once, cooking with lid on. They turned out very juicy and the oil (maybe a tbsp?) and the yogurt made it saucier.

I also served with brown rice. We really liked it. I was nervous it would turn out dry like some other members said, and was really worried because when I take liberties with a recipe it doesn't always turn out for the best! I'm sure the calorie count was higher for my version but I wasn't too concerned. The yogurt sauce is SO good, nice blend of flavor and some heat from the cayenne. Great way to use the cauliflower and sweet potatoes from our farm share, and chicken thighs are nice and cheap!

Comments (1)

5 comments

kac332 wrote 1 year 31 weeks ago

PS didn't use peanuts and forgot cilantro, but still good

03/24/2010

Anonymous

My family and I really liked this recipe especially the roasted cauliflower and sweet potatoes! We didn't have the peanuts but they weren't missed. Adding the cilantro is a nice touch of flavor at the end.

Comments

03/03/2010

pdemasco

Very tasty but dry; this is the second recipe used from this site. Other was okra-chick pea tangine which was also flavorful but dry. Vegetables were well cooked with the recipe.

Comments

01/17/2010

Anonymous

This is one of my favorite recipes from The Essential EatingWell Cookbook. I have made it several times (even when I have not had cilantro or peanuts on hand), and have never had to microwave the vegetables after baking them with the chicken. Not sure why it didn't turn out for the first poster, but this dish is fantastic and very flavorful.

Comments