Roasted Curry Chicken and Cauliflower Recipe

Roasted Curry Chicken and Cauliflower
Roasted Curry Chicken and Cauliflower

Introduction

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Indian Roasted Cauliflower Curry with Coconut Rice

If you’re looking for a delicious and flavorful dish that’s easy to make, look no further than this Roasted Curry Chicken and Cauliflower recipe. Marinating the chicken in Greek yogurt not only adds moisture but also enhances the flavors. With the addition of a tzatziki-inspired sauce, this sheet pan recipe is a complete meal packed with taste. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds. Let’s dive into the details and learn how to make this delectable dish.

Curry Roasted Chicken Thighs with Butternut Squash and Cauliflower

Curry Roasted Chicken Thighs with Butternut Squash and Cauliflower
Curry Roasted Chicken Thighs with Butternut Squash and Cauliflower

Ingredients

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Indian Roasted Cauliflower Curry with Coconut Rice
  • ¾ cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 1 small head cauliflower, cut into florets
  • ½ cup chopped cucumber
  • 1 clove garlic, minced
  • 2 tablespoons mint leaves

Instructions

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Indian Roasted Cauliflower Curry with Coconut Rice
  1. Preheat your oven to 450°F (232°C).
  2. In a resealable plastic bag, combine ¼ cup of yogurt, 2 tablespoons of olive oil, curry powder, ½ teaspoon of salt, and ⅛ teaspoon of black pepper.
  3. Add the chicken thighs and cauliflower florets to the bag. Seal the bag and shake it gently to coat the chicken and cauliflower with the marinade.
  4. Arrange the marinated chicken and cauliflower in a 15 x 10 x 1-inch baking pan.
  5. Bake in the preheated oven for 25 to 30 minutes or until the chicken reaches an internal temperature of 175°F (79°C). Remember to turn the chicken and stir the cauliflower halfway through the cooking time.
  6. While the chicken and cauliflower are roasting, prepare the sauce. In a small bowl, stir together the remaining yogurt, chopped cucumber, minced garlic, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper.
  7. Once the chicken and cauliflower are cooked, remove them from the oven.
  8. Serve the roasted curry chicken and cauliflower with the prepared sauce, and garnish with a sprinkle of fresh mint leaves.

Nutritional Information

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Indian Roasted Cauliflower Curry with Coconut Rice

This Roasted Curry Chicken and Cauliflower recipe yields 4 servings. Here’s the nutritional breakdown per serving:

  • Calories: 327
  • Fat: 15g
  • Carbohydrates: 8g
  • Protein: 40g
  • Sodium: 611mg
  • Vitamin C: 49.2mg
  • Calcium: 95mg
  • Iron: 2.3mg
  • Potassium: 677mg
  • Folate: 65.6mcg
  • Vitamin B-12: 0.7mcg
  • Vitamin B-6: 0.8mg

Please note that these values are approximate and may vary based on specific ingredients used.

Conclusion

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Indian Roasted Cauliflower Curry with Coconut Rice

With its tender and moist chicken, perfectly roasted cauliflower, and flavorful yogurt-based sauce, this Roasted Curry Chicken and Cauliflower recipe is a winner. The combination of Greek yogurt, curry powder, and aromatic spices creates a delightful and satisfying meal that’s both healthy and mouthwatering. Whether you’re cooking for yourself, your family, or guests, this recipe is sure to impress everyone at the table. Give it a try and enjoy a taste of deliciousness in every bite!

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