Ingredients
– 3/4 cup nonfat plain yogurt
– 1 teaspoon Madras-style curry powder
– 1 teaspoon ground coriander
– 1 teaspoon ground ginger
– 1 clove garlic, minced-
– 3/4 teaspoon salt, divided
– 1/4 teaspoon cayenne pepper
– 8 boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed
– 1 sweet potato, (about 1 pound), peeled and cut into 1/2-inch cubes
– 3 cups cauliflower florets, (1 small head) or broccoli florets,1 tablespoon extra-virgin olive oil, Freshly ground pepper, to taste, 1/4 cup chopped unsalted dry-roasted peanuts, or cashews, 1/4 cup loosely packed cilantro leaves
Method
– Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
– Preheat oven to 230°C. Lightly coat a large rimmed baking sheet with cooking spray.
– Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet.
– Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.
– Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.
– Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.