Curry powder is a powerhouse ingredient because it combines a medley of flavorful spices—usually turmeric, fenugreek, coriander and peppers—all in one jar. Increase the heat in this dish by using a hot or red curry powder.

Hilary Meyer
EatingWell Magazine, May 2021

Gallery

Credit: Jason Donnelly

Recipe Summary test

active:
15 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

    Advertisement
  • Arrange chicken on a large rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and pepper. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl. Spread around the chicken. Roast for 15 minutes.

  • Meanwhile, combine jam, mustard seeds, ginger and curry powder in a small bowl. Toss asparagus with the remaining 2 teaspoons oil and 1/4 teaspoon salt in the medium bowl.

  • After the first 15 minutes of roasting, stir the potatoes and add the asparagus to the pan in a single layer. Top the chicken with the jam mixture. Continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, 15 to 18 minutes more. Sprinkle the chicken and vegetables with cilantro and serve with lime wedges, if desired.

Nutrition Facts

382 calories; fat 15g; cholesterol 151mg; sodium 564mg; carbohydrates 29g; dietary fiber 3g; protein 32g; sugars 9g; niacin equivalents 8mg; saturated fat 3g; vitamin a iu 559IU.
Advertisement