Curry-Roasted Chicken with Sweet Potatoes and Cauliflower

This vibrant dish brings together tender curry-crusted chicken cutlets with earthy roasted sweet potatoes and caramelized cauliflower. Sweet golden raisins add little bursts of flavor, while a cool cilantro yogurt sauce ties everything together with creamy balance.

Perfect for a weeknight dinner, this recipe is packed with protein and vegetables, delivering a satisfying meal that’s both wholesome and delicious. The aromatic curry powder infuses the chicken and vegetables with warm, fragrant notes, making every bite a delight.

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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

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Halve the sweet potato lengthwise, then slice into ¼-inch-thick half-moons. Cut cauliflower into bite-sized pieces if needed. Mince the cilantro.
2. Place raisins in a small microwave-safe bowl and cover with water. Cover with plastic wrap and microwave for 30-60 seconds until plump. Set aside, covered.
3. On a baking sheet, toss sweet potato and cauliflower with a drizzle of oil, half the curry powder, salt and pepper. Roast on the top rack for 20-25 minutes until browned and tender.
4. Meanwhile, in a small bowl, combine yogurt, half the cilantro, salt and pepper. Stir in water 1 teaspoon at a time until the sauce reaches a drizzling consistency.
5. Pat chicken dry with paper towels. Season both sides with remaining curry powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 4-6 minutes per side. If browning too quickly, reduce heat to medium and cover the pan.
6. Slice the chicken crosswise. Divide roasted vegetables among plates. Top with drained raisins and sliced chicken. Drizzle with cilantro yogurt sauce and garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use frozen cauliflower?

Yes, but thaw and pat dry thoroughly before roasting to ensure it browns properly.

What can I substitute for golden raisins?

Regular raisins, dried cranberries or chopped dried apricots work well.

Can I make this dish dairy-free?

Use a plant-based yogurt for the sauce and ensure the chicken is cooked without butter.