Curry Chicken Cutlets with Roasted Sweet Potato and Cauliflower

This vibrant dish features golden curry-crusted chicken cutlets served over earthy roasted sweet potatoes and tender cauliflower. Plump golden raisins add bursts of sweetness, while a cool cilantro yogurt sauce brings creamy balance. It’s a simple yet flavorful dinner that comes together in under an hour.

Perfect for weeknights, this recipe uses common ingredients and straightforward techniques. The curry powder gives the chicken a warm, aromatic crust and the roasted vegetables become caramelized and delicious. A drizzle of the herby yogurt sauce ties everything together beautifully.

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Ingredients

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve sweet potato lengthwise, then slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces if needed. Mince cilantro.
2. Place raisins in a small microwave-safe bowl with enough water to cover. Cover with plastic wrap and microwave for 30-60 seconds. Set aside, covered, until ready to serve.
3. Toss sweet potato and cauliflower on a baking sheet with a large drizzle of oil, half the curry powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
4. Meanwhile, in a small bowl, combine yogurt, half the cilantro, salt and pepper. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. Pat chicken dry with paper towels and season all over with remaining curry powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Lower heat to medium and cover if browning too quickly.
6. Slice chicken crosswise. Divide sweet potato and cauliflower between plates. Top vegetables with raisins (drained) and chicken. Drizzle sauce over chicken and vegetables. Garnish with remaining cilantro and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to even thickness for quicker cooking.

Can I make this dish dairy-free?

Absolutely. Substitute the yogurt with a dairy-free alternative like coconut or almond yogurt. The sauce will still be creamy and delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.