Indian curry chicken bowls with curry yogurt sauce is a main course that serves 6. One serving contains 725 calories, 47g of protein, and 21g of fat. For $3.69 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 19 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a pretty expensive recipe for fans of Indian food. It is a good option if you're following a gluten free diet. This recipe from Greens And Chocolate requires jasmine rice, garlic, plain greek yogurt, and chicken breasts. Overall, this recipe earns an awesome spoonacular score of 92%. If you like this recipe, you might also like recipes such as Grilled Red Curry Shrimp Bowls with Squash and Basil Yogurt Sauce, Garlic-Curry Chicken Thighs With Yogurt Sauce, and Roasted Curry Chicken Thighs with Yogurt Cumin Sauce.

Servings: 6

Ingredients:

Equipment:

Cooking instruction summary:

Combine all marinade ingredients in small bowl, and pour over chicken, coating all sides. Let marinate for at least 1 hour, up to overnight, in the refrigerator. Preheat oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set aside. Toss sweet potato and cauliflower in olive oil, salt and pepper, and curry powder. Spread among two prepared baking sheets and roast in preheated oven for 40 minutes, tossing and rotating pans after 25 minutes.During last 15 minutes, place chicken on baking sheet and bake until cooked through, about 10-15 minutes depending on the thickness of your chicken breasts.While the veggies are roasting, make the rice.Add coconut oil to medium pan over medium-high heat.Then add rice, water, coconut milk, and salt. Bring to a boil then reduce heat to low and cover with lid. Let simmer for 15-20 minutes, stirring often, until rice has absorbed most of the liquid. Once done, remove from heat and keep covered until ready to serve.Combine all ingredients for curry yogurt sauce in small bowl and whisk well.Can be made up to 2 days in advance.Place coconut rice on bottom of bowl and top with chicken (I diced mine), roasted veggies, garbanzo beans, cilantro, and drizzle with curry yogurt sauce.Enjoy!

Step by step:

1. Combine all marinade ingredients in small bowl, and pour over chicken, coating all sides.

2. Let marinate for at least 1 hour, up to overnight, in the refrigerator. Preheat oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set aside. Toss sweet potato and cauliflower in olive oil, salt and pepper, and curry powder.

3. Spread among two prepared baking sheets and roast in preheated oven for 40 minutes, tossing and rotating pans after 25 minutes.During last 15 minutes, place chicken on baking sheet and bake until cooked through, about 10-15 minutes depending on the thickness of your chicken breasts.While the veggies are roasting, make the rice.

4. Add coconut oil to medium pan over medium-high heat.Then add rice, water, coconut milk, and salt. Bring to a boil then reduce heat to low and cover with lid.

5. Let simmer for 15-20 minutes, stirring often, until rice has absorbed most of the liquid. Once done, remove from heat and keep covered until ready to serve.

6. Combine all ingredients for curry yogurt sauce in small bowl and whisk well.Can be made up to 2 days in advance.

7. Place coconut rice on bottom of bowl and top with chicken (I diced mine), roasted veggies, garbanzo beans, cilantro, and drizzle with curry yogurt sauce.Enjoy!

Nutrition Information: