Curry Chicken and Roasted Cauliflower with Mango Chutney


  • 1/2 c. plain Greek yogurt

  • 2 tbsp. curry powder, divided

  • 1 tbsp. garam masala

  • 1 tbsp. paprika

  • 1 tbsp. turmeric

  • 1 tbsp. garlic powder

  • 1 tbsp. ground ginger

  • 1 tsp. cayenne pepper, if spice is desired

  • 1 lime, juiced

  • 4 tbsp. olive oil, divided

  • 1-1/2 lb. chicken drumsticks, skin on or off, your preference

  • 2-1/2 to 3 lb. chicken thighs, skin on or off, your preference

  • 1 c. uncooked basmati rice

  • 1 head cauliflower, or 10 to 12 ounces of cauliflower florets

  • 1 tbsp. cumin

  • 2 tbsp. butter

  • 3 tbsp. mint leaves, chopped

    Mango Chutney

  • 1 c. all-fruit mango jelly/jam

  • 1/4 c. apple cider vinegar

  • 1 tsp. Dijon mustard

  • 1/4 tsp. cinnamon

  • 1/4 tsp. chili powder or cayenne pepper, if spice is desired

  • 1/2 to 1 tsp. honey, optional


  1. In an extra large bowl, make marinade by adding Greek yogurt, 1 tablespoon curry powder, garam masala, paprika, turmeric, garlic powder, ground ginger, a teaspoon cayenne pepper, the juice from one lime and 2 tablespoons olive oil.

  2. Mix well, then add chicken drumsticks and thighs, making sure they get fully coated.

  3. Let chicken marinate for at least 30 minutes.

  4. Preheat oven to 425°.

  5. Cook basmati rice according to directions on package.

  6. Spray or rub a cookie rack with oil then place it on top of a foil-lined baking sheet.

  7. Place all the chicken pieces on the rack, then place in the oven to roast until internal temperature reaches 165°, about 40 to 45 minutes.

  8. In a large resealable bag, combine cauliflower florets, 1 tablespoon curry powder, 1 tablespoon cumin, 1 teaspoon salt and 2 tablespoons olive oil.

  9. Mix well then add cauliflower to a large baking sheet.

  10. Place cauliflower on the bottom oven rack and roast until golden brown, about 35 to 40 minutes.

  11. To make Mango Chutney: Combine all of the ingredients in a small pot over low-medium heat on the stovetop. Bring to a simmer and after 3 to 5 minutes remove from heat and let cool.

  12. After cooking chicken, broil for 1 to 2 minutes for a crispy finish.

  13. Add butter, salt and sliced mint leaves to rice.

  14. Serve 2 to 3 drumsticks per person over rice, along with a side of cauliflower and chutney as a dip for chicken.

  15. If cooking the stack of meals, store the remaining chicken, cauliflower and chutney for later use.