indian curry chicken bowls with curry yogurt sauce

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:

1 (14 oz) can garbanzo beans, rinsed

1 head of cauliflower, chopped

1/4 tsp cayenne pepper (more if you like spice)

4 chicken breasts

1 tsp coconut oil (or canola oil)

1 tbsp curry powder

1 tsp curry powder

1 tbsp dijon mustard

1/2 cup fresh cilantro, chopped

2 cloves garlic, minced

1/4 tsp garlic powder

2 tbsp honey

2 cups jasmine rice

juice of 1 lime

1 (14 oz) can light coconut milk

2 tbsp oil

2-3 tbsp olive oil

8 oz plain Greek yogurt

1/4 tsp salt

1/2 tsp salt

salt & pepper, to taste

1 large sweet potato, diced

1 tbsp water

1 3/4 cup water

Equipment:

bowl

aluminum foil

baking sheet

oven

frying pan

whisk

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:

Quickview
725k Calories
46g Protein
20g Total Fat
85g Carbs
48% Health Score
Limit These
Calories
725k
36%

Fat
20g
32%

  Saturated Fat
7g
46%

Carbohydrates
85g
29%

  Sugar
11g
13%

Cholesterol
98mg
33%

Sodium
1008mg
44%

Get Enough Of These
Protein
46g
93%

Vitamin A
8235IU
165%

Vitamin B6
1mg
95%

Selenium
64µg
92%

Vitamin B3
17mg
89%

Manganese
1mg
82%

Vitamin C
51mg
63%

Phosphorus
571mg
57%

Vitamin B5
4mg
42%

Potassium
1302mg
37%

Fiber
8g
32%

Magnesium
111mg
28%

Vitamin K
28µg
27%

Folate
94µg
24%

Vitamin B2
0.4mg
24%

Copper
0.44mg
22%

Vitamin B1
0.28mg
19%

Zinc
2mg
18%

Iron
3mg
18%

Vitamin E
2mg
16%

Calcium
142mg
14%

Vitamin B12
0.58µg
10%

covered percent of daily need
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