Curried Chicken with Roasted Sweet Potatoes and Cilantro Yogurt

This vibrant dish brings together tender roasted sweet potatoes and red onions with juicy chicken cutlets in a rich, creamy curry sauce. The warmth of curry powder is perfectly balanced by a cool cilantro yogurt drizzle, making every bite a delightful contrast of flavors and textures.

Perfect for a weeknight dinner, this recipe is packed with protein and vegetables, offering a satisfying meal that’s both comforting and nourishing. The sweet potatoes caramelize in the oven while the chicken simmers in a quick, flavorful sauce-all coming together in under an hour.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to top position. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Halve, peel and cut red onion into ½-inch-thick wedges. Roughly chop cilantro.
2. On a baking sheet, toss sweet potatoes and onion with a generous drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3. Meanwhile, pat chicken cutlets dry with paper towels; season all over with half the curry powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until golden brown, about 2 minutes per side. Transfer chicken to a plate.
4. Add tomato paste and remaining curry powder to the same pan over medium-high heat. Cook, stirring constantly, until fragrant, 30-60 seconds. Stir in spinach, chicken stock concentrate, sour cream and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce heat to low. Return chicken to pan. Cover and simmer until chicken is cooked through, 4-6 minutes. Turn off heat; stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
5. In a small bowl, combine yogurt, half the cilantro, salt and pepper. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
6. Divide roasted sweet potato jumble and chicken curry between shallow bowls. Top with cilantro yogurt and sprinkle with remaining cilantro. Serve.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be substituted for sour cream in the curry sauce. It will add a similar tangy creaminess.

Can I make this dish ahead of time?

The roasted vegetables and chicken curry can be prepared in advance and reheated. Store components separately in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

What can I serve with this dish?

This dish is hearty on its own, but you can serve it with steamed rice, naan bread or a simple side salad for a more complete meal.