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Publix Aprons

Curried Chicken with Cauliflower

Curried Chicken with Cauliflower
Total Time:
5 hours, 20 minutes
Active Time:
20 minutes


Nonstick aluminum foil
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 clove garlic, minced
3/4 cup plain yogurt
3/4 teaspoon salt, divided
1/4 teaspoon cayenne pepper
Large zip-top bag
4 large bone-in chicken thighs, skinned (about 2 pounds)
1 cup unsweetened coconut milk
1 tablespoon green curry paste
3 cups cauliflower florets
1 cup frozen peas
1 tablespoon olive oil
1/4 teaspoon black pepper
1/4 cup dry-roasted peanuts, chopped


  • Line a baking sheet with foil. Preheat small sauté pan on medium-low 2–3 minutes; add curry powder, coriander, and ginger. Stir constantly 1 minute then transfer to a plate to cool.
  • Chop garlic; combine with toasted spices, yogurt, 1/2 teaspoon salt, and cayenne; transfer to zip-top bag.


  1. Place chicken in zip-top bag with yogurt mix; seal and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
  2. Preheat oven to 400ºF. Remove chicken from the marinade; discard marinade. Place chicken on one half of baking sheet. Bake 20 minutes.
  3. Combine coconut milk and green curry paste in a small saucepan on medium–high; bring to a boil, reduce heat and simmer, uncovered, 10–12 minutes or until thickened, stirring often.
  4. Place cauliflower and peas in a mixing bowl with oil, remaining 1/4 teaspoon salt, and pepper; toss to coat. Turn chicken then add vegetables to other half of baking sheet. Bake chicken and vegetables 18–20 minutes more or until chicken is 165°F.
  5. Transfer chicken and vegetables to a platter. Chop peanuts and sprinkle on chicken then top with sauce; serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 520kcal; FAT 35g; SAT FAT 18g; TRANS FAT 0g; CHOL 180mg; SODIUM 590mg; CARB 12g; FIBER 5g; SUGARS 4g; PROTEIN 41g; VIT A 15%; VIT C 20%; CALC 8%; IRON 25%

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