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Curried Chicken with Cauliflower
Recipes
Curried Chicken with Cauliflower
4 servings
5 hours, 15 minutes total (Active 30 minutes)

Ingredients

  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 clove garlic
  • ¾ cup whole milk plain Greek yogurt
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon ground red pepper
  • Large zip-top bag
  • 4 bone-in chicken thighs (about 2 pounds)
  • Nonstick aluminum foil
  • 1 cup canned coconut milk
  • 1 tablespoon green curry paste
  • 3 cups fresh cauliflower florets
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • ¼ cup dry-roasted peanuts

Steps

    1. Preheat small sauté pan on medium-low 2–3 minutes. Place curry powder, coriander, and ginger in pan; cook and stir continuously 1 minute, then transfer to small plate to cool.
    2. Chop garlic; combine with toasted spices, red pepper, yogurt, and ½ teaspoon salt, then transfer mixture to zip-top bag. Remove and discard skin from chicken; add chicken to bag (wash hands), seal, and turn to coat evenly. Chill 4 hours (or overnight) to marinate.
    3. Preheat oven to 400ºF. Line baking sheet with foil. Remove chicken from marinade (discard marinade). Arrange chicken 1 side of baking sheet. Bake 20 minutes.
    4. Meanwhile, combine coconut milk and green curry paste in small saucepan; bring to a boil on medium–high, then reduce heat and simmer uncovered 10–12 minutes until thickened, stirring often.
    5. Place cauliflower and peas in large bowl. Add oil, black pepper, and remaining ¼ teaspoon salt; toss to coat.
    6. Flip chicken, then spread vegetables on remaining side of baking sheet. Bake chicken and vegetables 18–20 minutes until chicken is 165°F and vegetables are tender.
    7. Transfer chicken and vegetables to serving platter. Chop peanuts and sprinkle over chicken, then top with green curry sauce; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 500, Total Fat 31g, Sat Fat 14g, Trans Fat 0g, Chol 180mg, Sodium 820mg, Total Carb 15g, Fiber 6g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 15%